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Zucchini Sticks
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 193
% Daily Value**
Total Fat 13g
19%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 23mg
8%
Sodium 124mg
5%
Total Carbohydrate 21g
7%
Dietary Fiber 7g
28%
Sugars 9g
Protein 4g
Vitamin A  121%Vitamin C  120%
Calcium  7%Iron  11%
Potassium  35%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini Sticks

Recipe Tags: Salad Recipes

Date Added: January 04, 2014

Ingredients:

3 Tablespoons Butter (1/4 stick) cut into 6 pieces
1 Tablespoon Olive Oil use a good grade
3 Zucchini sliced thin (1 lb)
1 Red Bell Pepper thin strips
1 Onion halved, sliced thin
1 Clove Of Garlic minced
1 Tomato peeled,seeded,cut
1/4 Cup Parsley chopped
1 Lemon peeled, seeded and cut
1 Tablespoon Red Wine Vinegar
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Directions:

1. Melt 1 tbl of the butter in the oil in a large heavy skillet over medium heat.

2. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes.

3. Transfer to a large bowl. Add 1 Tbl butter to the skillet.

4. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes.

5. Add this to the zucchini. Add the remaining 1 Tbl butter to the skillet.

6. Add the onion; cook over medium-low heat for 1 minute.

7. Add the garlic; cook 5 minutes. Add this to the zucchini mixture.

8. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute.

9. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar.

10. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.

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Dietary Notes:
This recipe is very low-sodium with 123.5mg per serving

This recipe is high in Vitamin A with 121% of your daily recommended intake per serving. This recipe is high in Vitamin C with 120% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Bell Pepper, Tomato, Sulfites, Garlic, Vinegar, Onion, Olive Oil, Citric Acid allergies.
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