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Sautéed Cucumbers
Source: dLife

A warm cucumber dish with a lemon-dill glaze.

Prep Time: 25 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 34.2
Total Carbs 7.1 g
Dietary Fiber 2.3 g
Sugars 2.8 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 326.0 mg
Protein 2.3 g
Sodium 0.7 mg
Dietary Exchanges
, 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium cucumber
0 1/4 tsp  salt
1 tbsp  cornstarch
1 each  olive oil cooking spray
1 pinch  black pepper
1 tbsp  fresh lemon juice
2 tsp  balsamic vinegar
1 tbsp  fresh dill weed
  1. Peel cucumbers and cut in half lengthwise. Using a small spoon, scoop out and discard the seeds.
  2. Sprinkle cucumbers with salt (if desired) and set at room temperature for 15 minutes. Rinse cucumbers and pat dry with paper towels.
  3. Slice cucumbers into 1/4-inch thick crescents. Sprinkle with cornstarch and set aside.
  4. Meanwhile, lightly coat a large nonstick skillet with cooking spray and place over medium heat. When hot, add the cucumbers and cook, stirring occasionally, until cucumbers are crisp-tender, about 3 to 4 minutes.
  5. Add lemon juice and vinegar. Stir to glaze.
  6. Remove from heat and add dill. Serve immediately.

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