Great summer side when garden fresh vegetables are available.
In a large saute pan, heat the oil over medium high heat. Add the sliced zucchini, season with salt and pepper and cook until they begin to brown.
Add the onions to the pan and saute until translucent. Add garlic and cook 30-60 seconds longer, until fragrant.
Add the red wine to the pan to deglaze. Turn the heat down and let wine reduce (at a simmer) for approximately 5 minutes.
Add the tomatoes to the pan and cook on medium-low until they soften and break open - about 10-15 minutes.
In the last 5 minutes of cooking, add the basil to the pan and season with salt and pepper to tast.
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 182 | ||
Calories from Fat: 68 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.5mg | 2 % | |
Potassium 1001.1mg | 26 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 12.4g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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