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- 3 small zucchini (1 pound)
- 1 teaspoon olive oil
- 1/2 teaspoon grated lemon zest
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon grated Parmesan cheese
- Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.
1 cup: 64 calories, 3g fat (1g saturated fat), 2mg cholesterol, 201mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.