Zucchini and Tomatoes With Shallots

Ingredients

• 2 tablespoons olive oil
• 1 small zucchini, about 1 pound, trimmed and cut into 1/8-inch un-peeled slices, about 4 cups
• ⅓ cup finely minced shallots
• 3 ripe plum tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes, about 1 1/2 cups
• Salt and freshly ground pepper to taste
• 8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    116 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
2. Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.

10 minutes