Italian Style Zucchini
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
zucchini
large |
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
zucchini
large |
|
| 59 | ml |
water
|
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
Directions
Wash zucchini but do not peel. Cut zucchini into ¼ inch slices.
Place zucchini and water in a deep, 1½-quart, heat- resistant, non-metallic casserole.
Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender.
Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute.
Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.
