Dietitian’s tip: Instead of breaded and fried, these zucchini slices are lightly sauteed and tossed with herbs. This reduced-fat version also features olive oil, which is mainly monounsaturated fat.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving Low sodium = no more than 140 mg of sodium per serving


SERVES 4

Ingredients

1 tablespoon olive oil
2 cups thinly sliced yellow zucchini
2 cups thinly sliced green zucchini
1 teaspoon dill weed
2 tablespoons fresh cilantro
2 scallions, chopped
2 tablespoons lemon juice

Directions

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed.

Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.


Nutritional Analysis

(per serving)

Serving size: 1 cup
Calories 51 Cholesterol 0 mg
Protein 2 g Sodium 13 mg
Carbohydrate 5 g Fiber 1 g
Total fat 4 g Potassium 328 mg
Saturated fat trace Calcium 24 mg
Monounsaturated fat 2 g