Sauteed Zucchini and Cherry Tomatoes
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Recipe based on 1 ratings.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 55 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 14 |
| vit C | 18 |
| folate | 10 |
- Portion size: 4 servings
Readily available from your grocery store year-round, summery zucchini and cherry tomatoes will brighten up your meal in this delicious veggie side.
Ingredients
- 1 tbsp 1tbspextra-virgin olive oil
- 2 2zucchinizucchinis, cut into 1-inch pieces
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspdried oregano
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchhot pepper flakes
- 1-1/2 cups 1-1/2cupscherry tomatoes or grape tomatoes, cut in half
- 1 pinch 1pinchgranulated sugar
- 1 tbsp 1tbspthinly sliced green oniongreen onions, (green parts only)
- 2 tsp 2tspred wine vinegar
Preparation
In large skillet, heat oil over medium-high heat; sauté zucchini, garlic, oregano, salt and hot pepper flakes until softened, about 3 minutes.
Add tomatoes and sugar; cook until tomatoes are shrivelled, about 5 minutes. Stir in green onion and vinegar.
Source : Canadian Living Special Issue: Make-Ahead Meals 2009
