| |
| INGREDIENTS |
| 2 tsp |
olive oil |
| 8 oz |
sliced mushrooms |
| 2 |
medium zucchini, cut in half and sliced into moons |
| 2 tsp |
fresh rosemary, minced
|
|
|
|
| RECIPE |
- Heat a large nonstick skillet over medium-high heat. Add oil to warm up.
- Sauté mushrooms until brown and all liquid has evaporated.
- Add zucchini and rosemary and continue to cook until zucchini is tender, stirring occasionally.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
37 |
|
| Total Fat |
3 |
g |
|
| Saturated Fat |
0 |
g |
|
|
|
| Sodium |
80 mg |
|
| Total Carbohydrates |
3 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
|
|
|
