Zucchini with Olives | Focus On Health

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Jun

2010

Zucchini with Olives

A perfect summer recipe bursting with flavor and healthy ingredients. Believe it or not, in culinary traditions, Zucchini is treated as a vegetable. In botanical circles, Zucchini is classified as an immature fruit. For our purposes, we want to fry it together with other wonderful summer vegetables to create a wonderfully delicious meal. Add this to your favorite pasta and truly enjoy a bountiful harvest!

1 1/2 teaspoons extra virgin olive oil

12 black Greek olives, such as Kalamata, pitted and chopped

1 large onion, thinly sliced

2 garlic cloves, minced

1 1/2 pounds zucchini, trimmed and thinly sliced

Fine sea salt and freshly ground pepper

1 teaspoon herbes de Provence (or a mix of dried rosemary, basil. oregano, and thyme)

1/3 cup dry white wine

1. Heat the olive oil in a large skillet over medium heat.

2. Add three (3) of the olives (reserve the others) and cook for a minute, until fragrant.

3. Add the onion and garlic and cook for 4 minutes, until softened, stirring regularly to avoid coloring.

4. Add the zucchini, sprinkle with salt, pepper, and herb de Provence, and stir to combine. Cover and cook for 5 minutes.