Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Onion -- finely minced
- 1 med Garlic clove, peeled -- Chopped
- 1 med Green bell pepper, stemmed Seeded, finely chopp
- 2 lrg Ripe tomatoes -- coarsely Minced
- 1/2 c. Dry white wine
- 1/2 tsp Dry thyme
- 1/4 tsp Cayenne pepper
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 lb Baby yellow pattypan squash Or possibly baby yellow crook Stem ends trimmed
- 1/2 lb Baby zucchini -- stem ends
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Fresh thyme or possibly savory -- Chopd
Direcciones
- In lg. skillet, heat oil over med. heat. Add in onion, garlic, and bell pepper; saute/fry for 5 mins. Stir in minced tomatoes, wine, thyme, cayenne, salt, and pepper. Simmer for 10 mins., till sauce starts to thicken. Stir occasionally. Put baby squash and zucchini into pan. Cook over med-low heat, stirring occasionally, 10 to 15 mins. Squash should still have a little crunch to it. Stir in balsamic vinegar and thyme. Serve warm or possibly at room temp.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 32 | 33% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 340mg | 10% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.74g | 4% |
| Protein 1.5g | 2% |
