2 cloves garlic
\n2 tsp. olive oil
\n4 C. sliced zucchini (4 to 5 small)
\n1 tsp. dried mint or basil, crushed, or 1 T. snipped fresh mint or basil
\n1\/4 tsp. salt
\n1\/8 tsp. pepper
\n2 T. finely shredded Parmesan or Romano cheese<\/p>\n
In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet. Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.<\/p>\n
Yield: 6 servings
\nCalories: 35
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cloves garlic 2 tsp. olive oil 4 C. sliced zucchini (4 to 5 small) 1 tsp. dried mint or basil, crushed, or 1 T. snipped fresh mint or basil 1\/4 tsp. salt 1\/8 tsp. pepper 2 T. finely shredded Parmesan or Romano cheese In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet. Cook,…<\/p>\n