Zucchini with Tomatoes

 (Sally Fallon, Nourishing Traditions)

SERVES: 4

2 medium zucchini, washed and trimmed
¾ tsp salt
2 tbsp butter, divided
2 tbsp olive oil, divided
2 medium onions, peeled and chopped
2 medium tomatoes, peeled, seeded, and chopped
1 or 2 cloves garlic, minced
½ tsp dried thyme
½ tsp freshly ground black pepper

Cut zucchini into quarters lengthwise, then slice each section into thin quarter-rounds. Mix with salt, and let stand about 1 hour. Rinse zucchini in a colander, and pat dry.

Warm 1 tbsp butter and 1 tbsp olive oil in a large skillet, and sauté zucchini in batches over medium-high heat until golden. Remove and set aside zucchini.

Sauté onion in 1 tbsp butter and 1 tbsp olive oil over medium heat until tender. Add tomatoes, raise heat, and cook a few minutes until liquid is almost all absorbed. Add cooked zucchini, garlic, thyme, and pepper. Sauté about 1 minute more to mix flavors. Don’t overcook zucchini!


Source : The Diet Solution Recipe Guide

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