Baby Zucchini Sauté
Servings: 4 servings
- 2 tablespoons extra virgin olive oil
- 1 shallot minced
- 12 baby zucchini halved lengthwise
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- In a medium saute pan, heat evoo over medium heat; add shallots and cook for 1 minute.
- Add zucchini and cook for 3 to 4 minutes, shaking the pan occasionally. Season with salt and pepper.
Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 580mg