Fresh Zucchini and Tomato Sautee

Serves 2

Notes from the Chef

This is a great “quick” recipe when you have your protein planned but need something to fill the plate with lots of flavor and few carbs. It also works with sun-dried tomatoes.

You want this dish to be slightly crunchy and the tomatoes just barely warm to keep that fresh summer feeling on the tongue. The hint of lemon at the end makes a world of difference.

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 shallot, sliced (or 3 scallions, sliced)
  • 3 medium zucchini
  • 1/2 cup grape or cherry tomatoes
  • 2 Tbsp fresh basil, chopped
  • juice and zest of 1/2 lemon
  • grated cheese for topping (your choice)

Preparation

  1. Cut the zucchini in half crosswise, then cut each half in half lengthwise.
  2. Cut each quarter in half or thirds depending on how fat the quarter is. You want even sized pieces.
  3. Cut the tomatoes in half.
  4. In a medium high skillet sauté the shallot or scallion in the oil and butter for about 30 seconds.
  5. Add the zucchini pieces, salt, and pepper and toss.
  6. Cook for 3-4 minutes until the zucchini is just tender.
  7. Add the tomato halves and toss lightly so as not to break the tomato.
  8. Add the lemon juice, zest and basil in just before removing from the heat.

  9. Sprinkle with grated cheese and serve.

Nutrition Information

  • Net carbohydrates: 8.5g

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Vegetable

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