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Zucchini And Red Peppers In Lemon- Herb Butter
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| INGREDIENTS Serves: Prep: 12min Cook: 13min Total: 25min | |
| 6 small | zucchini, (24 ounces), sliced 1/2" thick |
| 1/2 | red bell pepper, chopped |
| 3 tablespoons | butter |
| 2 tablespoons | chicken broth |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground black pepper |
| 2 teaspoons | grated lemon peel |
| 1 tablespoon | lemon juice |
| 2 tablespoons | finely chopped parsley |
DIRECTIONS
In a large skillet, combine the zucchini, bell pepper, butter, broth, salt, and black pepper. Cover and cook, over medium heat, until steam comes from the skillet, about 3 minutes. Uncover and raise the heat to medium-high. Cook, stirring occasionally, until the vegetables are tender but intact and practically no liquid remains in the pan, 8 to 10 minutes. Stir in the lemon peel and juice. Remove from the heat and stir in the parsley.
Recipe Tips
Substitute yellow squash for the zucchini, or use half yellow squash and half zucchini. Stir in 2 teaspoons chopped fresh basil with the parsley. Or add a pinch of hot-pepper flakes.
NUTRITIONAL FACTS PER SERVING
CALORIES 109.1 CAL
FAT 8.9 G
SATURATED FAT 5.5 G
SODIUM 253.7 MG
CARBOHYDRATES 7.3 G
TOTAL SUGARS 3.7 G
DIETARY FIBER 2.4 G
PROTEIN 2.4 G
SEE MORE NUTRITIONAL FACTS >
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