2 small zucchini
1 clove garlic, minced
1 tbsp unsalted butter , or olive oil
2 tbsp fresh basil, snipped
fresh ground black pepper
Trim ends from zucchini and slice lengthwise on a mandoline or vegetable slicer to make long, spaghetti-like strips.
In a medium bowl, toss zucchini with 1/2 tsp. salt.
Transfer to a colander set over a bowl.
Let stand 15 minutes.
Using your hands, gently squeeze zucchini to drain some of the liquid.
In a large skillet, cook garlic in hot butter for 1 minute, or just until softened but not browned.
Add zucchini and basil: cook tossing with tongs, just until heated through, about 1 minute.
Add pepper to taste.
Sugar: 3g
:
Calcium: 45mg
Calories: 79kcal
Carbohydrates: 5g
Cholesterol: 16mg
Fat: 6g
Fiber: 1g
Iron: 1mg
Potassium: 352mg
Protein: 2g
Saturated Fat: 4g
Sodium: 11mg
Vitamin A: 1200IU
Vitamin C: 24mg
