This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Human beings, vegetables, or comic dust, we all dance to a mysterious tune, intoned in the distance by an invisible player."
-Albert Einstein, Physicist
This goes well with almost any dish, but especially a steak or roasted pork main course. The zucchini is simple to prep. Cut the stem end off and make three slices lengthways so you have 4 slices. Stack two slices and cut lengthways three times again. Do this with all four slices and then cut crossways for a large dice.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|2 medium||sun dried tomato slices|
|1 Tbsp||pine nuts|
|2 medium||zucchini (large dice)|
|1/4 tsp||dried thyme leaves|
|fresh ground black pepper|
Place a large skillet over medium heat. Add the olive oil and after about a minute add the sun dried tomato and pinenuts.
Cook, stirring frequently, for about 5 minutes. Reduce the heat if necessary so that the pinenuts don't brown too much -- they should be a light golden brown.
Add the zucchini, salt, thyme and pepper. Increase the heat to medium high. Cook, tossing frequently, until the zucchini just begins to brown on all sides and is slightly soft.
Serving size: about 1 1/2 cups
|Calories 84||Calories from Fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 3g||10%|
|Vitamin A 8%||Vitamin C 57%|
|Calcium 3%||Iron 7%|
|Vitamin K 15 mcg||Potassium 607 mg|
|Magnesium 47 mg|