Sauteed Zucchini with Sun-Dried Tomatoes and Basil

Serving Size : 4 Preparation Time :0:00

Categories : Fast, Healthy, Side Dish, Vegetarian

Amount Measure Ingredient -- Preparation Method

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3 small zucchini -- about 1lb

kosher salt

3 tablespoons extra-virgin olive oil

2 cloves garlic -- peeled and crushed

2 sun-dried tomatoes, oil-packed -- drained and chopped

6 fresh basil leaves -- torn into large pieces

black pepper -- freshly ground

1 teaspoon lemon juice

Trim the ends and quarter the zucchini lengthwise. With a spoon, remove

the seeds. Place the zucchini in a colander and salt generously. After

10 - 15 minutes, rinse off the salt and dry.

Heat a large skillet over medium-high heat for 1 minute. Pour in 2

tablespoons of the oil. When the oil is hot, add the zucchini and garlic,

and saute, stirring occasionally, until the zucchini browns and softens

enough that you can cut through it with the side of a fork, about 5

minutes.

Take the pan off the heat, toss in the sun-dried tomatoes and basil and

season generously with salt and pepper

Drizzle with the lemon juice and the remaining 1 tablespoon oil, and

serve.

Per Serving (excluding unknown items): 230 Calories; 18g Fat (64.6%

calories from fat); 5g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0

Fruit; 3 1/2 Fat.