Zucchini with Sun Dried Tomatoes
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and leftovers are fair.
Ingredients
| 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 |
Instructions
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.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.