Zucchini Provencale

Zucchini Provencale

3 from 1 vote
Servings: 4
Calories: 42


  • 1/2 lb courgette zucchinis
  • 1 tablespoon olive oil
  • 1 teaspoon garlic salt
  • 1 tablespoon tomato puree paste


  • Wash, top and tail the courgettes and slice them into rounds about a quarter of an inch (5 mm) thick.
  • Heat a solid saucepan with a lid over a high heat.
  • When it is really hot, add the oil and immediately add the courgettes.
  • Put on the lid and give the saucepan a good shake. Hold the lid down! After 45 seconds, take off the lid, and add the garlic salt and tomato puree.
  • Put the lid back on, shake the pan vigorously again, cook for 45 seconds - and serve.
Calories: 42 kcal
Carbohydrates: 2 g
Protein: 1 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 587 mg
Potassium: 166 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 134 IU
Vitamin C: 11 mg
Calcium: 10 mg
Iron: 1 mg
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