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Sauteed Zucchini and cherry tomatoes
Bring something special to the table with this well-loved recipe.
Servings: 4 servings
Calories: 164 kcal
Course:
Side Dish , Appetizer , Others
Cuisine:
American , International , Vegetarian , gluten-free
Ingredients
- 12 ounces zucchini one large or two medium, sliced into half moons
- 1 cup cherry tomatoes
- 2 TBSP olive oil
- 1/4 cup basil finely cut
- 3/4 cup fresh grated parmesan
- salt
Instructions
- Heat a saute pan over medium high heat. When pan is hot, add olive oil.
- When oil is hot, add zucchini and tomatoes. Toss to coat with oil, season with salt. Let sit undisturbed for 2-3 minutes, or until starting to brown in the bottom.
- Toss and continue to cook until tomatoes have burst and zucchini has browned, about 10 minutes.
- Stir in basil and Parmesan cheese. Stir to combine until cheese is melted. Taste and add more salt if needed.
Cup of Yum
Nutrition Information
Calories
164kcal
(8%)
Carbohydrates
5g
(2%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
17mg
(6%)
Sodium
298mg
(12%)
Potassium
327mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
594IU
(12%)
Vitamin C
24mg
(27%)
Calcium
228mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 164
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 298mg | 12% |
| Potassium | 327mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.