Quick Frying-Pan Zucchini

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 1 Tbsp. olive oil
  • 3 medium zucchini, grated coarsely ⓘ
  • 1/4 tsp. garlic salt ⓘ

Instructions

  1. Place olive oil in heavy skillet.
  2. Add zucchini and garlic salt to heated oil, then add the dry vermouth.
  3. Put lid on pan and shake about 2 minutes.
  4. Pour off excess liquid; shake another 1 minute.
  5. Serve immediately.

Nutrition & Diet Analysis (per serving)

225 kcal 11% DV
Protein Fat Carbs

Macronutrients

Protein 0.3g 1% DV
Total Fat 25.1g 32% DV
Carbs 0.8g
Fiber 0.3g 1% DV
Sugar 0.6g 1% DV

Electrolytes

Sodium 2.5mg
Potassium 65.5mg 1% DV

Vitamins & Minerals

Vitamin A 2.5mcg
Vitamin C 4.5mg 5% DV
Calcium 4.3mg
Iron 0.2mg 1% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

zucchini olive oil

You May Also Like

🥗

Asian Steak Topped With Bell Pepper Stir-Fry

VeganVegetarian
384 kcal 11.1g protein
🥗

Uncooked Frozen Strawberry Jam Recipe

VeganVegetarian
32 kcal 0.7g protein
🥗

Rooibos-Raspberry Iced Tea with Vanilla

VeganVegetarian
44 kcal 0.9g protein
🥗

Pickled Golden Raisins

VeganVegetarian
257 kcal 5.6g protein
🥗

Super Fast Bread Recipe

VeganVegetarian
213 kcal 8.6g protein
🥗

Poached Halibut with Saffron Orange Aioli

VeganVegetarian
256 kcal 12g protein
Vegan recipes → Vegetarian recipes → All recipes →