VT Entertaining: Sautéed Zucchini with Tomatoes and Parsley

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Sautéed Zucchini with Tomatoes and Parsley

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 169

Serving Size : 12 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 medium zucchini

cut into 1/2-inch slices

2 medium yellow squash

cut into 1/2-inch slices

1 large red onion -- sliced thin

1 1/2 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

14 ounces canned stewed tomatoes

1/4 cup chopped fresh parsley

 

Makes 12 servings.

 

In 1 large or 2 medium skillets, heat the oil over medium heat. Add the

zucchini, yellow squash, onion, thyme, salt, and pepper, and cook,

stirring, for about 7 minutes. Stir in the tomatoes and parsley and simmer

for 7 to 10 minutes more over medium heat, stirring occasionally. Cover

the pan and keep warm until ready to serve.

 

Transfer to a warm serving platter and serve family style.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

Per serving: 49 Calories, 0.9 g Protein; 2 g Fat; 6 g

Carbohydrates; 0 mg Cholesterol; 186 mg Sodium; 2 g Fiber.

 

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