Photo of Wok Seared Zucchini with Lemon and Dill by WW

Wok Seared Zucchini with Lemon and Dill

2
2
2
Smartpoints value per serving
Total Time
17 min
Prep
14 min
Cook
3 min
Serves
4
Difficulty
Easy
Lemon juice is an acid that will strip the patina from a new wok. For that reason, add it after removing the vegetables from the pan and just before serving.

Ingredients

peanut oil

2 Tbsp, or canola oil

uncooked shallot(s)

1 medium, thinly sliced

minced garlic

1 Tbsp

uncooked zucchini

4 cup(s), or yellow squash, thinly sliced

table salt

½ tsp

black pepper

½ tsp

reduced-sodium chicken broth

2 Tbsp, or vegetable broth

dill

¼ cup(s)

lemon zest

1 Tbsp, from 1 lemon

fresh lemon juice

2 Tbsp

Instructions

  1. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  2. Swirl in oil, add shallot and garlic and stir-fry 10 seconds or until fragrant. Add squash, sprinkle on salt and pepper, and stir-fry 1 minute or until zucchini is bright green. Swirl broth into wok, cover 30 seconds. Add dill and lemon zest and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Transfer vegetables to a serving bowl.
  3. Just before serving add lemon juice and toss to combine. Yields 1/2 cup per serving.

Notes

To turn this dish into an entree, cook 1 1/2 cups penne according to package directions. Drain pasta, add 2 ounces well-trimmed prosciutto roughly chopped, 1/4 tsp salt and combine with the vegetables. Will affect SmartPoints value.

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