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Zucchini with Sun-Dried Tomatoes

 

The following recipe is one we have adapted from Billi Grossman, R.D.  Feel free to add other vegetables as you desire.  Although the orginal recipe called for olive oil, we like to substitute purified water as the non-stick agent.  This is becoming one of our favorite side dishes.  We hope you enjoy it as well.  Bon appetite!   

— Tada family

 

 

 

Ingredients:

 

1 cup onions, sliced

 

1 garlic clove, crushed (editor's note:  add more cloves for greater garlic taste and antioxidant benefits)

 

4 medium-sized green and/or yellow zucchini, cut either width-wise at an angle in half-inch thickness, or in half-inch cubes

 

1  cup mushrooms, quartered

 

1/2 cup sun-dried organic tomatoes

 

1/8 teaspoon sea salt

 

1/8 teaspoon black pepper (optional)

 

 

Method:

 

Place sliced onions and all sliced vegetables in a pan with a little purified water at the bottom of the pan to keep the vegetables from sticking.   Thoroughly mix the crushed garlic to distribute evenly throughout the vegetable medley. 

 

Cook on medium heat for about 15 minutes until the vegetables are almost tender.  Add the sun-dried tomatoes and the 1/8 teaspoon salt and continue to cook for about five more minutes.   If desired, add the black pepper at the conclusion of cooking, right before serving.

 

Enjoy!