 |
Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
A great low-cholesterol way to enjoy vegetables this summer! Recipe souce is The Gourmet's Low-Cholesterol Cookbook . We have been enjoying this dish for years. Ingredients:
3 tablespoons polyunsaturated oil |
1 lb zucchini, washed unpeeled and sliced 1/2 inch thick |
1 medium onion, chopped |
1 clove garlic, minced |
1/4 lb mushroom, sliced in thirds vertically |
1/4 teaspoon thyme |
1/4 cup dry red wine |
Directions:
1. Heat oil in a heavy skillet.
2. Add zucchini, onion and garlic and saute over medium heat, turning often, until zucchini is lightly browned on both sides and onion is golden (about 3 to 5 minutes).
3. Add mushrooms and thyme.
4. Saute for 2 more minutes or until zucchini is crisply tender.
5. Add the wine.
6. Cook, stirring, over medium heat until wine is somewhat reduced, about 1 minute.
|
|