Zucchini with Sage
Sage is a very strong herb when used fresh, but its flavor mellows when sautéed in olive oil. The Italian call sage cooked in butter, “black butter” and serve it over pasta or meat.
1 tablespoon olive oil
8 sage leaves
2 pounds zucchini, trimmed, cut into rings
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup low-fat chicken stock* or water
1 teaspoon unsalted butter
Heat a large skillet over medium heat and warm the olive oil. Add the sage and cook about 30 seconds or until the sage begins to turn dark green. When the sage is crispy, remove with a slotted spoon to a paper towel.
Turn the heat to high and add the zucchini, salt, and pepper. Cook 2 to 3 minutes, stirring occasionally until the zucchini starts to brown. Add the chicken stock and butter, cover. Cook 1 additional minute until zucchini is soft and sprinkle with sage. Serve immediately.
*Not all broth brands are gluten free, and have have long ingredient lists where gluten can be hiding. So double check the label or use my delicious simple chicken broth.
Nutritional Stats Per Serving (2 cups)
65 calories. 1 g protein, 3 g carbohydrates, 5 g fat (2 g saturated), 7 mg cholesterol, 1 g fiber, 189 mg sodium.