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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 66
% Daily Value**
Total Fat 5g
8%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrate 5g
2%
Dietary Fiber 2g
6%
Sugars 2g
Protein 1g
Vitamin A  25%Vitamin C  13%
Calcium  2%Iron  4%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini with Garlic and Coriander

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009

Ingredients:

3 Cloves Of Garlic minced
2 Teaspoons Cilantro
1 1/2 Tablespoons Olive Oil
1 1/4 Pounds Zucchini
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Directions:

1. Quarter zucchini lengthwise , then cut pieces in half crosswise.

2. Add zucchini to a medium saucepan of boiling salted boiling water and boil uncovered over high heat 3 minutes or until just crisp-tender.

3. Drain well. Transfer to a shallow platter.

4. Heat oil in saucepan used to cook zucchini, add garlic and cook over low heat until light brown, about 15 seconds.

5. Add coriander and stir over low heat a few seconds to blend.

6. Immediately add to zucchini and toss.

7. Season to taste with salt and cayenne pepper. Serve hot.

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Dietary Notes:
This recipe is low-sodium with 4.5mg per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Cilantro, Olive Oil allergies.
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