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Dilled Zucchini and Sun-Dried Tomatoes

Prep time 5 mins
Cook time 3 mins
Yield 6 servings.

Ingredients

  • 6 sun-dried tomatoes
  • 1/2 cup boiling water
  • 2 pounds zucchini, cut into very thin strips
  • 1/4 cup chopped fresh dillweed or 1 1/2 tablespoons dried dillweed
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt

Nutrition Information

  • calories 36
  • caloriesfromfat 10 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.5 g
  • carbohydrate 7.5 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 153 mg
  • calcium 0.0 mg

How to Make It

  1. Combine tomatoes and boiling water in a small bowl; let stand 5 minutes. Drain and chop.

  2. While tomatoes soften, arrange zucchini in a steamer basket over boiling water. Cover and steam 3 minutes. Combine tomato, zucchini, dillweed, and remaining ingredients in a large bowl, tossing gently. Serve warm.

Cook's Notes

WORK-saverChop softened sun-dried tomatoes with kitchen scissors.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook