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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks). | 2. Cut the scallions into thin slices, including a little of the green. | 3. In a medium-sized skillet, heat the oil. | 4. Add the carrots and begin to saute, stirring frequently. | 5. When they begin to soften, add the zucchini and scallions. | 6. (Add a tablespoon or two of water or broth, if needed). | 7. Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown. | 8. Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender. | 9. Sprinkle with basil and chives and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	3			10.08	1.4928	1.3008	0.192
carrot	3			61.5	14.37	1.395	0.36
scallion	2			64.0	14.68	3.66	0.38
extra virgin olive oil	1	tablespoon		-	-	-	-
water				-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt black pepper			ground	-	-	-	-
lemon juice	1	dash		-	-	-	-
basil leaf	1 -2	teaspoon	chopped	-	-	-	-
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219

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