Zucchini with Sun Dried Tomatoes



Serving size

about 1 1/2 cups
30 Minutes

This recipe can easily be multiplied and leftovers are fair.

Zucchini with Sun Dried Tomatoes


4 piece Tomatoes, sun-dried
1/3 cup Water (boiling)
1 tsp. Olive oil
1 Tbsp. Pine nuts
8 ounce Zucchini (1/2 inch dice)
1/8 tsp. Salt
1/4 tsp., leaves Dried thyme
1 to taste Black pepper
1 tsp.. Unsalted butter


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, 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.

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.


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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

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.

"Human beings, vegetables, or comic dust, we all dance to a mysterious tune, intoned in the distance by an invisible player."

Albert Einstein, Physicist