Zucchini Provencale
Ingredients
- 1/2 lb courgette zucchinis
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 tablespoon tomato puree paste
Instructions
- 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