Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Zucchini and Green Olive Medley
|
3 zucchini (8 ounces each) cut into ½" thick rounds |
|
1 ¼ teaspoons coarse salt |
|
1-tablespoon extra virgin olive oil |
|
4 green onions, thinly sliced |
|
2 large cloves garlic, slivered |
|
1-teaspoon fresh thyme leaves (or ½ teaspoon dried) |
|
½ cup sliced green olives |
|
1 teaspoon finely grated lemon peel |
|
½ teaspoon coarse salt |
|
½ teaspoon black pepper |
Place the zucchini in a colander and sprinkle with 1 ¼ teaspoons of salt. Lightly blend. Allow the zucchini to sit for 30 minutes to remove any excel water. Rinse well and pat dry with paper towels.
Heat a large skillet over medium-high heat for one minute. Add the olive oil and swirl the pan to coat the bottom evenly. Reduce the heat to medium. Add the zucchini, green onions, garlic, and thyme and cover the pan. Cook 7-8 minutes or until the vegetables are tender, stirring occasionally. Add the olives, lemon peel, ½ teaspoon salt, and pepper and lightly blend.
NOTE: We really enjoyed this. It is from the Low Carb cookbook. There are 6 g carbohydrates in it, 93 calories, and 7 g fat. We liked the flavor very much. I had whole olives, so I just sliced them, and I did use fresh thyme.