Downshiftology · by Lisa Bryan★ 5.0 (7)
Parmesan Truffle Sauteed Zucchini
NUTRITION · PER SERVING25M COOK
CAL 6%·PRO 12%
CARBS 9G30% OF CAL
3G FIBER0G ADDED6G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 8G58% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed zucchini with garlic, parmesan cheese, and a drizzle of truffle oil, finished with fresh parsley. Quick and flavorful, this is an elegant side dish that pairs well with any protein.
sideamerican🍳 skilletgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil (or ghee)
- 3 medium zucchini (thinly sliced)
- 2 garlic cloves (minced)
- 1/3 cup parmesan (finely grated)
- 1 tbsp fresh parsley (finely chopped)
- 1 tsp truffle oil
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 6%·PRO 12%
CARBS 9G30% OF CAL
3G FIBER0G ADDED6G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 8G58% OF CAL
2G SAT6G 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
- 10m
- Cook
- 15m
- Sodium
- 391mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 131mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.