21 ounces zucchini, shredded, 3 medium
1 small onion, slivered, 2 1/2 ounces
1 tablespoon butter
Salt and pepper, to taste
Heat the butter in a medium skillet; add the zucchini and onion. Cook on medium-high heat about 2-3 minutes. Turn the heat to high and cook just long enough to evaporate most of the liquid. Do not leave the stove and stir frequently. Season to taste.
Makes 4 servings
Do not freeze
Per Serving: 51 Calories; 3g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
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