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
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Nutritional Information
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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. -
4 servings
Preparation
- 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.
- Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.
10 minutes
Dining and Cooking