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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
4 cloves garlic, minced |
1/4 teaspoon red pepper flakes |
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced |
1 medium zucchini, medium diced |
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced |
1 28 -ounce can plum tomatoes, chopped, juice reserved |
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced |
1 cup brown rice, cooked in 3 cups salted water |
1/2 cup grated parmesan cheese |
Directions:
1. In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan
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