I was looking for a recipe that incorporated the ingredients I already had in my apartment. I was hungry and didnt feel like running to the store (even though that just means crossing the street).
I found this recipe and it was just the thing! My only suggestion would be to pair it with some italian bread or rice/quinoa. It was a little bit lonely by itself on my plate. I ended up putting it on some sprouted grain bread and it hit the spot!
What you'll need:
- 2 tablespoons extra virgin olive oil
- 1 small zucchini
- 1 small yellow squash
- 2 garlic cloves, minced
- 1 large tomato, diced
- Salt and freshly ground pepper
- 2 tablespoons chopped or slivered fresh basil (to taste)
What to do:
- Time to chop! Slice the zucchini and yellow squash into round moderately thin slivers. Dice the tomato and mince the garlic. Personally, I hate mincing garlic so feel free to buy some fresh pre-minced garlic if you are like me.
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce.
- Meanwhile, cut up the basil and get it ready to add to pan along with salt and pepper. Taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
http://www.nytimes.com/2011/08/19/health/nutrition/19recipehealth.html
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