Quick-fried zucchini

Votes: 3

Time: 15 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 57, total fat 4 G., saturated fats 1 G., proteins 3 G., carbohydrates 4 G., fiber 1 G., cholesterol 4 mg, sodium 269 mg, sugar 3 G.

In this version, the vegetables are gently sautéed in a small amount of olive oil for just a few minutes. This softens them and makes them easier to digest, but retains their crispness and, therefore, virtually all their vitamins. To give the zucchini a deeper, more spicy flavor, sauté the garlic in the oil first, but be careful not to let it brown, as this will make the oil bitter. Sprinkle the cooked zucchini with grated Parmesan and serve as a side dish with any meat, poultry, or fish dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-6 large zucchini or squash, thinly sliced
1 tbsp. l. olive oil
0.5 tsp chopped garlic
0.5 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, Parmesan cheese, garlic

Cooking the dish according to the recipe:

Heat olive oil in a medium skillet over medium heat. When hot, add the garlic and sauté for 2 minutes or until fragrant; do not let it brown.
Add the zucchini, salt, and pepper to taste, and cook until the zucchini is softened but still slightly crisp, about 5 minutes. Transfer to a serving platter along with beef chops and sprinkle with grated Parmesan.

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