ZUCCHINI MEDLEY
Makes 6 servings
2 zucchini
1 tablespoon butter 1 small potato, diced
1/2 small onion, chopped 1 garlic clove, crushed 1 red bell pepper, chopped 2 cups sliced mushrooms 1/2 cup dry white wine
1 1/2 cups cherry tomatoes
or diced tomato
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
Kernels from 1 ear of corn 2 cups cooked quinoa
(from 1 cup uncooked) 1 tablespoon lemon juice
1. Slice zucchini into quarters lengthwise. Then slice each spear into small wedges. Set aside.
2. In a large skillet (or pot, if necessary), melt the butter over medium-high heat and add the potato. Season with salt and pepper. Cover and cook, stirring occasionally, until pieces are soft all the way through. Remove cover and add onion, garlic, pepper and mushrooms. Season with salt and pepper. Sauté until the onion softens, about 5 minutes.
3. Add the zucchini, plus a little more salt and pepper, and cover. Cook until zucchini is soft. Remove cover and add wine; cook several minutes until liquid is reduced by half.
4. Add tomatoes and thyme, and cook 2 to 3 minutes. Stir in corn and quinoa, and cook until heated through. Stir in lemon juice and serve hot.
Per serving: 79 calories; 4 g fat; 2 g saturated fat; 5 mg cholesterol; 6 g protein; 27 g carbohydrate; 6 g sugar; 4 g fiber; 19 mg sodium; 35 mg calcium