| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mimi, Salads | 4 | Servings | |
INGREDIENTS
| EVA ESTES BXGT29B | ||
| 3 | T | Butter |
| 1 | T | Olive oil |
| 3 | Zucchini, sliced thin 1 lb | |
| 1 | Red bell pepper, thin strips | |
| 1 | Onion, halved sliced thin | |
| 1 | Garlic clove, minced | |
| 1 | Tomato, peeledseededcut | |
| Into thin wedges | ||
| pn | Oregano | |
| 1/4 | c | Parsley, chopped |
| 1 | Lemon, peeled seeded and cut | |
| Into paper thin slices | ||
| 1 | T | Red wine vinegar |
| Salt & freshly grnd pepper |
INSTRUCTIONS
Melt 1 tbl of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.
A Message from our Provider:
“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”
Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 22.9mg
Sodium: 17.7mg
Potassium: 513.6mg
Carbohydrates: 8.9g
Fiber: 2.7g
Sugar: 6g
Protein: 2.6g