2 T. vegetable stock or water
\n1\/2 lb. zucchini, quartered lengthwise and cut crosswise into 1 inch pieces
\n2 green onions, peeled and thinly sliced
\n1\/8 tsp. salt optional
\n2-1\/4 tsp. cilantro or parsley, chopped
\n1-1\/2 tsp. lemon juice<\/p>\n
Heat stock and zucchini in a heavy nonstick skillet over medium high heat. Reduce heat to medium low. Add onions and season with salt and pepper to taste. Simmer 4-5 minutes, or until zucchini is tender and liquid is evaporated. Stir in remaining ingredients and serve.<\/p>\n
Yield: 4 servings
\nCalories 64
\nFat: 0.4g
\nFiber: 3.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. vegetable stock or water 1\/2 lb. zucchini, quartered lengthwise and cut crosswise into 1 inch pieces 2 green onions, peeled and thinly sliced 1\/8 tsp. salt optional 2-1\/4 tsp. cilantro or parsley, chopped 1-1\/2 tsp. lemon juice Heat stock and zucchini in a heavy nonstick skillet over medium high heat. Reduce heat to medium low. Add onions and season with salt and pepper to taste. Simmer 4-5 minutes, or until zucchini is tender and liquid is evaporated. Stir…<\/p>\n