Recipe courtesy of Rozanne Gold
Courgettes with Basil
Getting reviews...
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 45
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 10 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 45
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 10 mg
Ingredients
Directions
- Wash zucchini, dry well, and grate on large holes of box grater. Place in bowl with basil, salt and freshly ground black pepper. Toss well. In large nonstick skillet, melt butter. Add zucchini mixture. Cook over medium heat for 10 minutes, stirring often, until soft. Do not brown. Taste again for seasoning. Garnish with basil leaves.
