Tuesday, July 7, 2009

What to do with your zucchini

Here's a yummy recipe that I conjured up today, after realizing that the zukes were becoming a bit prolific. This recipe is within guidelines for those of us who are insulin-resistant, and was pretty darn tasty. Measurements are for ONE person only, and it looks like a whole mess of food, but I left the table satisfied and without that heavy feeling that can strike once the fork hits the plate for the last time.

I used the following:

2 cups fresh zuke, diced
1 whole large ripe tomato, diced (I use the whole thing, juice, seeds and skins)
1 clove of garlic, minced
dill (about 1.5 to 2 tablespoons dried, use more if fresh)
salt
freshly ground pepper
olive oil
2 Morningstar breakfast sausage links, cooked in microwave for 1.5 minutes on high
3/8 cup cooked large shell pasta (you can make up some and use the rest for the kids, or save it in a container; just drizzle with olive oil)
parmesan cheese


Cook up your pasta, however much you decide to make. Drain and set aside. While pasta is cooking, prep your produce and links. Once pasta is done, heat a saute pan and add enough olive oil to flash saute the zukes; test pan for heat with one diced piece of zucchini, once it starts to sizzle, add the rest along with most of the garlic and season liberally with dill, and salt and pepper to taste. When zukes are just tender, add in tomatoes, remaining garlic and toss with a bit more dill, salt and pepper, then take off heat immediately. Tomatoes should be warm and still firm.

Place your pasta on a plate and then top with zukes and tomatoes. Slice up sausages into "coin" type pieces and put on plate. Top with freshly grated parmesan. Delish! And you have your carbs, protiens and fats in relative balance. My new favorite summer treat.

1 comment:

Amanda P said...

Mmmmm...we have Zukes coming out of everywhere, this should be perfect!

thanks. :)