Thursday, July 11, 2013

Zucchini and Tomato Toss

(based on a recipe in Cooking Light, 1990)

2 medium zucchini, cut into julienne strips (10 oz)
2 medium tomatoes, seeded and coarsely chopped (8 oz)
1/2 t minced fresh thyme
1/4 t salt

Coat a nonstick skillet with cooking spray. Place over medium heat until hot.  Add zucchini and sauté 3 minutes or until crisp-tender. Add tomato, thyme and salt and sauté another minute or so or until thoroughly heated.

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