The Forked Spoon · by Jessica Randhawa★ 4.9 (63)
Sauteed Zucchini Recipe
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 6%
CARBS 8G37% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 6G59% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick sautéed zucchini that stays tender without turning mushy, seasoned with garlic, butter, and red pepper flakes. A simple vegetable side ready in 10 minutes.
sideamerican🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds zucchini
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic (minced (optional))
- 1 tablespoon butter
- ½ teaspoon red chili flakes (optional)
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 6%
CARBS 8G37% OF CAL
2G FIBER0G ADDED0G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 6G59% OF CAL
1G SAT5G 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
- 590mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 56mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.