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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large sauté pan add the olive oil and clarified butter. | 2. Turn the burner to high and add the zucchini and onions. | 3. Sauté and toss until ¾ cooked. | 4. Watch for the gradual browning of the onions – they are just right when they become honey colored. | 5. Add the garlic and the drained diced tomatoes. | 6. Try to put the garlic into one small spot so you can watch its cooking; 1 minute should be enough. | 7. Add the salt, pepper and basil. | 8. Toss to mix thoroughly and with a large metal flat spatula, carefully drain off the oil into a bowl. | 9. Return pan to burner and continue tossing. | 10. Check seasonings, you may want more. | 11. With a slotted spoon, transfer the vegetables onto a warmed serving dish. | 12. Sprinkle with grated Parmesan cheese to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	4 -5		sliced	0.0	0.0	0.0	0.0
onion	1		diced	64.0	14.944	1.76	0.16
tomato	2		halved squeezed diced	124.1379	27.5262	6.4768	1.0795
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
salt substitute	1 1/2	1/2		-	-	-	-
pepper	1 1/4	1/4		7.2162	1.8386	0.2987	0.0937
basil	1 1/2	1/2		0.3047	0.0351	0.0417	0.0085
extra virgin olive oil	2	tablespoons		-	-	-	-
butter	2	tablespoons	clarified unsalted	171.0	7.857	5.343	14.4
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.