Recipe of the Week 5/30: SAUTÉED ZUCCHINI WITH PLUM TOMATOES

Yields 4 Servings 

Ingredients 

1 medium zucchini, cut up 

5 medium fresh plum tomatoes, diced 

5 cloves garlic, smashed with the side of a knife 

2 tbsp extra virgin olive oil 

1/2 tsp Herbes de Provence 

kosher salt and fresh pepper, to taste 

Instructions 

  1.  

In a large non-stick skillet, heat olive oil over medium-high heat. 

  1.  

Add garlic and sauté until golden, 1 to 2 minutes. 

  1.  

Add zucchini, salt and pepper, to taste. 

  1.  

Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence. 

  1.  

Lower heat and simmer about 5-10 minutes. 

  1.  

Divide into 4 equal portions when serving. 

Meal Plan Check Boxes: 

2 Vegetables 

1 Fat 

Nutritional Facts: Serving: 1/4 of recipe: Calories: 90, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Sodium: 9mg, Fiber: 2g, Sugar: 1g 

Adapted From: https://www.skinnytaste.com/sauteed-zucchini-and-plum-tomatoes/ 

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 1/30: Parmesan Herb Baked Salmon

Ingredients: 1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs) 1/4 cup light mayo 1/4 cup grated Parmesan cheese 3 cloves garlic, finely minced 2 tablespoons chopped dill 2 tablespoons chopped parsley 2 tablespoons chopped basil

Holiday Survival Guide

Strategies for staying on track with weight loss through the holidays. The NOVA Physician Wellness team has got your back! Below are some common obstacles associated with the holidays and the winter season with some realistic solutions.

Recipe of the Week 10/10: Turkey Pumpkin Chili

1 1/2 Tbsp Olive oil, divided 1 Red bell pepper, chopped 1/2 Cup Onion, diced 1/2 Cup Celery, thinly sliced 1 Tbsp Fresh garlic, minced 1 Lb 93% Lean ground turkey 2 1/2 tsp Chile powder 2 tsp Paprika 2 tsp Pumpkin pie spice 1 1/2 tsp Ground cumin