Zucchine al Pomodoro

Zucchine al Pomodoro is a vibrant Italian side dish featuring tender zucchini simmered in a rich tomato sauce, bursting with flavor and nutrition. This healthy preparation is perfect for complementing any main course while highlighting the freshness of seasonal vegetables.

Ingredients

• Zucchini - 2 medium (about 300g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Canned tomatoes (diced) - 400g
• Basil leaves - 10 fresh leaves, chopped
• Oregano - 1 teaspoon (5g)
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 2 tablespoons, grated

Steps

1. Wash the zucchini and cut them into thin half-moons, about 1/2 cm thick.
2. In a medium skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant but not browned.
3. Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
4. Pour in the canned diced tomatoes along with their juice, and add the chopped basil, oregano, salt, and pepper.
5. Bring the mixture to a simmer and reduce the heat to low. Cook for an additional 15-20 minutes, stirring occasionally, until the zucchini is tender and the sauce has thickened.
6. Taste and adjust seasoning if necessary. If desired, sprinkle with grated Parmesan cheese before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, which support immune function.
• High in antioxidants that may help reduce inflammation.

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