Zucchini with Sun-Dried Tomatoes and Onions
If you need an easy summer side dish, look no further than this Zucchini with Sun-Dried Tomatoes and Onions. It's gluten-free, vegan, and dairy-free.
Servings: 4
Calories: 84kcal
Equipment
- Large skillet or saute pan
Ingredients
- 1 Tablespoon olive oil or use the oil from the sun-dried tomatoes for extra flavor
- 1 medium yellow onion thinly sliced
- 4 cloves garlic thinly sliced
- 6 halves sun-dried tomatoes preferably oil-packed (see note), thinly sliced
- 4 medium zucchinis (about 8-10") cut into 1/3" half-circles
- 1 teaspoon kosher salt or msg-salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat 1 Tablespoon olive oil in a large skillet or saute pan over medium heat. Add the sliced onions and cook until translucent, about 3-4 minutes. Stir in the sliced garlic and cook until fragrant, about 1 minute.
- Stir in the sliced sun-dried tomatoes, the sliced zucchini, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cover the skillet and cook until the zucchini is just starting to soften, about 5-7 minutes, stirring 2-3 times during cooking. Serve immediately.
Notes
If you are using dry sun-dried tomatoes, rehydrate them by soaking in water while you prep the remaining ingredients.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 619mg | Fiber: 3g | Sugar: 7g | Vitamin A: 407IU | Vitamin C: 39mg | Calcium: 46mg | Iron: 1mg
