Zucchini and Tomato
2 medium zucchini
2 medium tomatoes
1 small Vidalia onion or other sweet onion
3 tablespoons dry mustard
1/4 teaspoon fresh thyme
2 tablespoons plain yogurt
1-1/2 tablespoons Champagne vinegar
4 tablespoons extra virgin olive oil
1/4 cup water
Black pepper, freshly ground.
Non-stick cooking spray
Remove the skin from the zucchini.
Remove the seeds and then cut them into cubes. Place it in a medium-size bowl.
Dice the onion into a medium-size. Mix
it into the zucchini.
Place a medium-size sauté pan over medium
heat. Spray it with cooking spray. Add the zucchini-onion mixture
into the pan. Sauté 3 to 4 minutes.
Add water to pan. Simmer for an
additional 4 minutes. Make sure that the zucchini does not become soft or mushy.
Drain off the water. Transfer to bowl.
Let it sit for 5 to 10 minutes.
Peal and cut the tomatoes into 4 pieces. Remove the seeds.
Chop the tomato into pieces of size about twice as large as the zucchini cubes.
In a medium bowl, combine the olive oil, vinegar, mustard, yogurt thyme and pepper.
Emulsify by beating with a whisk.
Add tomato (from step 6) to the zucchini
mixture (step 5). Toss with the mustard dressing (step 7). Serve immediately.
Makes 4 servings.
Nutrition Information (Per serving)
Fat: 5 grams
Calories from fat: 45 percent
Carbohydrates: 9 grams
Protein: 3 grams
Fiber: 2 grams
Cholesterol: Less than one milligram
Sodium: 190 milligrams.