1/1 Photo of Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds
From WW website Everyday gourmets Makes 6 servings POINTS® value 1, per ½-cup serving:
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- 1Place the almonds in a dry skillet (regular or nonstick) over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes. Transfer to a small bowl.
- 2Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
- 3Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
- 4Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.
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Nutritional Facts for Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds
Serving Size: 1 (126 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 59.6
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.8 g
- Cholesterol 2.4 mg
- Sodium 259.8 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 1.6 g
- Sugars 2.9 g
- Protein 3.5 g