saut�ed zucchini

							sautéed zucchini
Zucchini are abundant in the summer months of July through September and
are generally available in supermarkets at other times of the year. When
selecting this versatile vegetable, choose only small (6—8 inches long),
firm zucchini with shiny, bright green skins. Zucchini is a great food
for dieters: it is rich in vitamins A and C, low in sodium, and fewer
than 50 calories per cup,
boiled.

SERVES 4
PREPARATION TIME:25 MINUTES

2—3 medium-size zucchini
‘/2 medium-size onion, sliced
I garlic clove, chopped
2 tablespoons vegetable oil
2 tablespoons butter
salt and pepper to taste
grated Parmesan cheese

Wash the zucchini and slice into ¼-inch slices, unpeeled. Sauté the
zucchini, onion, and garlic in the vegetable oil and butter for 7—10
minutes, until tender. Season with salt and pepper. Serve topped with
grated cheese.