Directions:
- Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
- Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté half of zucchini with 1/4 tsp each of salt and pepper, stirring and turning frequently with tongs, until just tender, about 3 minutes. Transfer to a bowl and repeat with remaining oil and zucchini.
- Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.84 Kcal (452 kJ) | ||
| Calories from fat | 61.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Sodium | 7.09mg | 0% | |
| Potassium | 1055.68mg | 22% | |
| Total Carbs | 7.12g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 6.91g | 14% | |
| Vitamin C | 77.8mg | 130% | |
| Iron | 2.4mg | 13% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.84 Kcal (192 kJ) | ||
| Calories from fat | 26.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 11% | |
|---|---|---|---|
| Sodium | 3.02mg | 0% | |
| Potassium | 448.71mg | 22% | |
| Total Carbs | 3.02g | 2% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.98g | 9% | |
| Protein | 2.94g | 14% | |
| Vitamin C | 33.1mg | 130% | |
| Iron | 1mg | 13% | |
| Calcium | 22.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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