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 easily be multiplied and leftovers are fair.
Place the sun dried tomatoes in a small bowl and add the boiling water.
Let the tomatoes steep for 20 minutes.
Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in.
Place a large skillet over medium heat.
Add the olive oil and the sun dried tomato and pine nuts.
Cook, stirring frequently, for about 5 minutes.
Reduce the heat if necessary so that the pine nuts don't brown too much - they should be a light golden brown.
Add the zucchini, 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.
Add the butter and toss.
Add 1/4 to 1/3 cup of the tomato water one tablespoon at a time to create a thick sauce.
Serving size: about 1 1/2 cups
|Calories 110||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 3g||9%|
|Vitamin A 4%||Vitamin C 41%|
|Calcium 3%||Iron 8%|
|Vitamin K 20mcg||Potassium 700mg|