Belly Full · by Amy Flanigan
Skillet Zucchini
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 19%
CARBS 19G35% OF CAL
5G FIBER2G OTHER11G TOTAL SUGAR
FAT 14G57% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini sautéed in a skillet with garlic, red pepper flakes, and topped with Parmesan and toasted almonds. A simple, quick side dish that highlights summer vegetables.
sideamerican🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic (, minced)
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds zucchini ((or mixture of zucchini and summer squash), cut into matchsticks)
- salt and pepper
- 1/3 cup grated Parmesan
- 1/4 cup sliced almonds
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 19%
CARBS 19G35% OF CAL
5G FIBER2G OTHER11G TOTAL SUGAR
FAT 14G57% OF CAL
3G SAT11G 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
- 15m
- Cook
- 5m
- Sodium
- 424mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1129mg
- Calcium
- 172mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.