Vikalinka · by Julia Frey of Vikalinka
Pan Fried Zucchini with Basil and Pecorino
NUTRITION · PER SERVING15M COOK
CAL 4%·PRO 5%
CARBS 2G8% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 5G62% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced zucchini pan-fried with garlic, thyme, and white wine, finished with basil and Pecorino Romano cheese. A light, garlicky vegetable side with Mediterranean flavors.
sideitalian🍳 skilletgluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 4-5 zucchini (small to medium )
- 1 sprig thyme
- 2 cloves garlic
- salt to taste
- 75ml/1/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay)
- 2 tbsp Pecorino Romano cheese or Parmesan
- 2-3 leaves basil (sliced)
At a glance
PER SERVING · TIME 15M
CAL 4%·PRO 5%
CARBS 2G8% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 5G62% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 303mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 5M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.