2 Tablespoons of Virgin Olive Oil
1 teaspoon of Oregano
A pinch of salt and pepper
¼ teaspoon of Garlic Powder
¼ teaspoon of Basil
2 Medium Zucchini (green) (cut to 1/8 inch size slices)
1 Small Squash (yellow) (cut to 1/8 inch size slices)
1 Small Onion (chopped to small pieces)
12 Grape or Cherry Tomatoes (halved)
2 Cloves of garlic (chopped to small pieces)
Place zucchini, squash, onion, olive oil, oregano, salt and pepper in a non-stick cooking pan. Cook on a medium heat for 5 minutes stirring frequently, then a low heat for 5 minutes stirring occasionally. Stir in the tomatoes, cover with a lid and cook at a low heat for 5 minutes stirring occasionally. Add the garlic and cook on a low heat another 1-2 minutes with the lid on. Remove all from the pan and place in a serving bowl. Add the Basil and toss.
This is a tasty and easy recipe that contains Vitamins A and C, Potassium, Lycopene, Quercetin and Fiber. It is also a great way to get some olive oil in your diet. (Try not to overcook as there is some loss of Vitamins A and C from the zucchini with cooking). This is great as a side dish to serve with a lean meat, chicken or fish. It can also be used to toss with freshly cooked pasta, couscous or basmati rice and used as a main vegetarian meal. Try this dish for its great flavor and a health promoting/disease prevention boost to your diet. Look for organic vegetables whenever you can to reduce your overall exposure to pesticides. Remember to rinse all produce well before cooking and consuming.
