Rosemary Zucchini and Olives

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.6
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 338.7 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 1.4 g

View full nutritional breakdown of Rosemary Zucchini and Olives calories by ingredient
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Delicious light summer vegetable dish with salty oil cured olives. Delicious light summer vegetable dish with salty oil cured olives.
Number of Servings: 6


    3 T. Olive oil
    4 C. Zucchini, sliced
    2 C. Summer Squash, sliced
    4 cloves Garlic, minced
    1 T. fresh Rosemary, minced
    30 Oil Cured Black Olives


Heat olive oil in a large shallow pan. Quickly saute zucchini and summer squash for 3 minutes. Add garlic and rosemary and cook 3-4 minutes longer, until fragrant and vegetables are tender. Season with salth & pepper, toss in olives, and serve warm.

Serving Size: 6 1 C. servings

Number of Servings: 6

Recipe submitted by SparkPeople user POLARG.

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