WW Points: 2
4 zucchini — thinly sliced
8 teaspoons extra virgin olive oil
2 tablespoons fresh mint
2 tablespoons white wine vinegar
salt and pepper
mint leaves — to garnish
In a heavy saucepan, heat 4 tsp olive oil. Fry zucchini in batches until tender and brown around the edges. Transfer to a bowl and season with salt and pepper.
Heat remaining oil and add 2 tbsp mint and 2 tbsp white wine vinegar. Stir in zucchini. Marinate for 1 hour.
Serve zucchini with fresh mint leaves on top.
Per Serving: 73 Calories; 6g Fat (70.6% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.