Sautéed Zucchini with Parmesan
6 servings
servings35 minutes
total timeIngredients
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter (divided)
1 medium yellow onion (thinly sliced)
4 medium zucchini (or yellow summer squash, or a mix, about 2 pounds, ends trimmed and cut into 1/2-inch-thick rounds)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup freshly grated Parmesan cheese
Directions
Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately
Nutrition
Serving Size
1 (of 6), about 3/4 cup
Calories
94 kcal
Total Fat
5 g
Saturated Fat
2 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
7 mg
Sodium
-
Total Carbohydrate
6 g
Dietary Fiber
2 g
Total Sugars
3 g
Protein
3 g
6 servings
servings35 minutes
total time