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Zucchini w/Tomatoes
4 medium zucchini
1 pint cherry tomatoes
1 teaspoon of I Can't Believe It's Not Butter™ margarine
2 teaspoons of fresh thyme, finely chopped
5 scallions, trimmed and chopped
1/2 teaspoon of dried mustard
Freshly ground black pepper
Lite Salt™, optional
1/3 cup of fresh lemon juice
1/2 cup of King Cholesterol Free™ imitation sour cream
For garnish: Chopped fresh herbs, such as thyme, lemon thyme, flat parsley, chives, or any of the tiny flowers of the herbs |
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Slice the zucchini into 1/2 inch rounds. Halve the cherry tomatoes and gently squeeze to remove excess moisture. Reserve. Put the zucchini in a skillet and barley cover with boiling water. Reduce the heat and simmer for about 4 minute, until the slices are still slightly crisp. Drain and return to the skillet with the margarine, spices, and lemon juice. Toss gently to mix. Add the cherry tomato halves; and cover for about 1 minute. Fold in the sour cream and toss to combine. Heat gently for about a minute more. Sprinkle the vegetables with chopped fresh herbs before serving. Serve hot. Serves 4
Per serving: 0mg cholesterol; 2 gm saturated fat
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