SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
- Chop the dried tomatoes and set to the side.
- In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
- Add the minced garlic and sauté an additional 1 minute.
- Add the dried tomato and sauté for additional 2 minutes.
- Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
- Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6
SCD GLUTEN FREE ZUCCHINI, SUN DRIED TOMATO & ALMOND OMELET
This recipe is Gluten Free and appropriate for us as we follow the Specific Carbohydrate Diet. It comes from the 'Recipes for the Specific Carbohydrate Diet' by Raman Prasad. Note: If you don't have a tight fitting lid to put on top of the pan it will not cook the top of the omelet. Perhaps in this situation you may be able to put it under the griller to finish off the top of it.
Provided by CathWithKids
Categories Lunch/Snacks
Time 40m
Yield 6 serves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the onion and bell pepper in a little of the oil for about 4 minutes and then add zucchini and continue stirring until zucchini is mostly cooked, about 10 minutes or so.
- Pour the eggs over the top of the vegetables in pan and add salt, pepper, sun-dried tomatoes and almond slivers.
- Cover the top with the grated cheese and then put the lid on the top of the pan. Reduce heat and wait for the eggs to set. The omelette puffs up a bit as it cooks and when you put a knife through it there is no runny egg left in the middle of it when it is ready to serve.
Nutrition Facts : Calories 274.5, Fat 19, SaturatedFat 7.2, Cholesterol 329.8, Sodium 464.4, Carbohydrate 9.1, Fiber 2.4, Sugar 4.8, Protein 17.7
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