When you cook with a tbsp of oil for an entire dish, how do

I'd put in the fraction of the oil based on the number of servings you made. eg. if it served 4 people, I would choose oil, 1 tbsp and put in ..25 for the quantity.
Think of what you leave in the pan as still being eaten...it's not an exact science, but a little over estimating on what you've eaten is better than underestimating.

IF I put a tblsp in the pan I usually document it along with everything else as I would rather my estimates me over at the end of the day, rather than under and me thinking I have more calories I can consume. Now if you split that pan of sauted zucchini and mushrooms, I would go to a site for recipe calculations and enter everything, and it will tell you what 1 serving of that recipe is worth in calories, protein, carbs, etc.... I use that often when I am preparing a larger sum of something to have on hand throughout the week. Then I enter it as "my food" on MFP and transfer the nubmers. Just my choice; sure you will hear from others and we both can learn some things!

Have you ever sauteed anything in broth? I love it, it gives the items I'm cooking a really great flavor. My favorite is egg whites cooked in a bit of chicken broth, I don't even miss the yolk when I do this! i know this really didn't answer your question, but your question reminded me of this!