|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When your summer garden is producing more zucchini than you think you can handle, make this recipe for sautéed zucchini, and serve it alongside a simple grilled chicken breast for a delicious late-summer meal. One of my favorite things about this recipe is that in the late-summer months, I can go into my backyard garden and gather up the majority of the ingredients.
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic (minced fine)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano (chopped)
- 1/4 teaspoon salt
- 3 cups zucchini (peeled and cut into 1/4-inch cubes)
- 1 cup fresh plum tomato (chopped)
Gather the ingredients.
Place a large, heavy skillet over medium-high heat, and add the olive oil.
When the oil is hot, add the garlic, and cook for about 2 minutes, or until the garlic becomes lightly browned.
Add the thyme leaves, the chopped oregano, and the salt, and cook 1 minute, until the herbs become aromatic.
Then add the zucchini, and cook about 7 minutes, or until the zucchini is tender-crisp.
Next, add the chopped tomato, and cook for an additional 2 minutes, until the tomato is done, and any excess moisture has evaporated.