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Sautéed Zoodles With Toasted Panko Crumbs

  • Author: Lovely Little Kitchen
  • Prep Time: 20 mins
  • Cook Time: 8 mins
  • Total Time: 28 mins
  • Yield: 4 servings 1x

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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced or pressed through a garlic press
  • 1/2 cup grape tomatoes, halved
  • 3 medium sized zucchini, spiraled
  • 1 ear of corn, kernels cut off the cob
  • 2 tablespoons crumbled feta cheese
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/4 cup Italian seasoned Panko (coarse breadcrumbs)

Instructions

  1. In a medium sized skillet, melt butter and oil over medium high heat. Add garlic and tomatoes, and cook for 2 minutes or until fragrant. Add zucchini and corn and cook 2-3 more minutes, stirring occasionally, until zucchini is just beginning to soften. Remove from heat and add feta.
  2. In a separate skillet, heat an additional tablespoon of butter over medium high heat until melted. Add panko and stir to coat in butter. Cook until lightly toasted, about 2-3 minutes.
  3. Sprinkle toasted panko over the zucchini and serve immediately.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 175
  • Sugar: 5.1g
  • Sodium: 283mg
  • Fat: 12g
  • Saturated Fat: 5.1g
  • Unsaturated Fat: 5.6g
  • Trans Fat: 0.2g
  • Carbohydrates: 16g
  • Fiber: 2.8g
  • Protein: 4.6g
  • Cholesterol: 19mg