- Serves: Serves 6
2 pounds zucchini (about 8 small), cut into 1/2-inch thick slices
1/2 cup whole wheat bread crumbs, toasted
1/4 cup finely snipped fresh parsley
2 tablespoons minced almonds, dry-roasted
1 tablespoon grated or shredded Parmesan cheese
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
1 medium garlic clove, minced
Pepper to taste
Heat a large nonstick skillet over medium high heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the zucchini for 8 to 10 minutes, or until just tender and lightly browned, stirring frequently.
Meanwhile, in a medium bowl, stir together the remaining ingredients.
Gently stir the mixture into the zucchini to coat thoroughly. Serve immediately.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 1.5 g
- 1 mg
- 51 mg
- 8 g
- 2 g
- 3 g
- 3 g
Dietary Exchanges: 1 vegetable, 1/2 fat
This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.