If you have a garden, you know August and September can mean bumper crops of zucchini and tomatoes. Use the proceeds in this easy side dish recipe.
INGREDIENTS | SERVES 4
2 tablespoons olive oil
2 cups sliced zucchini
2 shallots, minced
2 cups grape tomatoes, halved
½ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon dried thyme leaves
In wok or large skillet, heat olive oil over medium-high heat. Add zucchini and shallots; stir-fry until crisptender, about 5–7 minutes.
Add tomatoes, salt, pepper, and thyme; stir-fry until hot and all vegetables are tender, about 3–5 minutes longer. Serve immediately.
PER SERVING Calories: 100 | Fat: 7g | Sodium: 300mg | Carbohydrates: 8g | Fiber: 2g | Protein: 2g