Pan-fried vegetables are a quick, delicious, and healthy option for any meal. This simple recipe features squash and zucchini, enhanced with the rich flavors of salted butter and grated parmesan cheese. It's perfect as a side dish or a light main course.
- Ensure your squash and zucchini are sliced evenly to promote uniform cooking.
- Preheat your pan before adding butter to get a nice sear on the vegetables.
- Don't overcrowd the pan; cooking in batches if needed helps achieve a better caramelization.
- Season the vegetables with a pinch of salt and pepper for enhanced flavor.
- For a nutty twist, consider adding a sprinkle of toasted nuts or seeds towards the end of the cooking process.
- If you prefer a bit of heat, a dash of red pepper flakes can complement the dish nicely.
This pan-fried vegetable recipe is a versatile and quick way to enjoy the wholesome flavors of squash and zucchini, with the richness of butter and parmesan cheese. Follow the tips to customize it to your taste, and enjoy a simple yet flavorful dish that's sure to become a favorite.
Nutrition Facts | |
---|---|
Serving Size | 100 grams |
Energy | |
Calories 50kcal | 3% |
Protein | |
Protein 1.42g | 1% |
Carbohydrates | |
Carbohydrates 6g | 2% |
Fiber 1.86g | 5% |
Sugar 2.86g | 3% |
Fat | |
Fat 2.73g | 3% |
Saturated 1.41g | 5% |
Cholesterol 7mg | - |
Vitamins | |
Vitamin A 150ug | 17% |
Choline 10mg | 2% |
Vitamin B1 0.03mg | 3% |
Vitamin B2 0.08mg | 6% |
Vitamin B3 0.46mg | 3% |
Vitamin B6 0.16mg | 9% |
Vitamin B9 22ug | 5% |
Vitamin B12 0.02ug | 1% |
Vitamin C 13mg | 15% |
Vitamin E 0.12mg | 1% |
Vitamin K 4.46ug | 4% |
Minerals | |
Calcium, Ca 30mg | 2% |
Copper, Cu 0.07mg | 7% |
Iron, Fe 0.40mg | 4% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 36mg | 3% |
Potassium, K 250mg | 7% |
Selenium, Se 0.73ug | 1% |
Sodium, Na 40mg | 3% |
Zinc, Zn 0.32mg | 3% |
Water | |
Water 90g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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