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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sautéed Cucumbers

Source: dLife

A warm cucumber dish with a lemon-dill glaze.

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 0.1 Fat, 0.9 Vegetables, 0.0 Fruits,

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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Servings

Ingredients

3.0
3 each medium cucumber 0.25
0 1/4 tsp salt 1.0
1 tbsp cornstarch 1.0
1 each olive oil cooking spray 1.0
1 pinch black pepper 1.0
1 tbsp fresh lemon juice 2.0
2 tsp balsamic vinegar 1.0
1 tbsp fresh dill weed

Directions

Peel cucumbers and cut in half lengthwise. Using a small spoon, scoop out and discard the seeds.
Sprinkle cucumbers with salt (if desired) and set at room temperature for 15 minutes. Rinse cucumbers and pat dry with paper towels.
Slice cucumbers into 1/4-inch thick crescents. Sprinkle with cornstarch and set aside.
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.
Add lemon juice and vinegar. Stir to glaze.
Remove from heat and add dill. Serve immediately.