2 lbs. small zucchini
1 tsp. olive oil
1 tsp. lemon peel, grated
2 T. grated Parmesan cheese
¼ tsp. black pepper, freshly ground

Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese and pepper to taste.

Yield: 4 servings

Calories: 72

Fat: 3g

Fiber: 2g