Zucchini in dill and artichoke sauce
1 tablespoon olive oil
1 large Spanish onion, chopped
1 green bell pepper, cored, seeded and chopped
Sign Up and Save
Get six months of free digital access to The Telegraph
#ReadLocal
2 teaspoons paprika
1 (28-ounce) and 1 (14-ounce) can chopped tomatoes, drained
1 (10-ounce) can quartered artichokes, drained
2 pounds medium zucchini, sliced 1/2-inch thick
1/4 cup chopped fresh dill
Salt and fresh-ground black pepper, to taste
Makes 8 servings.
Heat oil over medium-high heat in a nonreactive large saucepan. Add the onions, bell peppers and paprika. Saute 2 minutes. Add the tomatoes and artichoke hearts and simmer, uncovered, about 10 minutes until sauce thickens slightly.
Add zucchini and continue to simmer, stirring occasionally, 20 minutes until zucchini softens. Add dill and season with salt and pepper.
I've been told that eggs are traditionally baked on top of this and it is served as an entree.
Nutritional information per serving: 91 calories, 22 percent calories from fat, 2 grams total fat, .34 gram saturated fat, no cholesterol, 15 grams carbohydrates, 6 grams total fiber, 7 grams total sugars, 9 grams net carbs, 4 grams protein, 80 milligrams sodium.
If you recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line.
Comments