Zucchini Ribbon Sautée
Served with grilled chicken or pork.

Servings: 4

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 clove garlic, grated
• 1 teaspon lemon zest
• 2 teaspoons fresh tarragon, minced
• Salt and pepper to taste

With a vegetable peeler, cut 4 medium zucchini into long, thin ribbons. Heat olive oil in skillet; add zucchini, garlic, and lemon zest. Sauté, stirring, until tender, about 2 minutes. Sprinkle with fresh tarragon. Season to taste with salt and pepper.

Per Serving: 59 Calories; 4g Fat (49.5% calories from fat); 1g Saturated Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

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