Photo: Mike Kenneally
Zucchini with Olive Oil, Garlic and Basil
5 ingredients
Serves 4.
openrecipes
These garlicky zucchini not only make a flavorful side dish but also double nicely as a pasta sauce. Boil 1 lb. pasta, such as penne or rigatoni, according to the package instructions. Drain and add to the fry pan, and toss with the zucchini. Serve with plenty of grated Parmigiano-Reggiano cheese. You can substitute fresh flat-leaf parsley for the basil.
Estimated Nutrition (whole recipe, rough)
146
Calories
1g
Protein
14g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. zucchini
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 2 Tbs. finely chopped fresh basil
- Sea salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes