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Zucchini with Cherry Tomatoes in Basil Butter

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  Zucchini 8 Medium, cut into 1/2-inch slices
  Cherry tomatoes 4 Cup (64 tbs), halved
  Sweet butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon

1. In a pot of salted boiling water, cook zucchini about 4 minutes, until tender crisp. Drain well and add tomatoes.
2. In a small saucepan, heat butter with lemon juice. Pour over vegetables and toss.
3. Season with basil, salt, lemon rind and pepper. Cover and cook 2 to 3 minutes to heat the tomatoes.
4. Sprinkle cheese over top before serving.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1020 Calories from Fat 525

% Daily Value*

Total Fat 60 g92.2%

Saturated Fat 36.5 g182.7%

Trans Fat 0 g

Cholesterol 155.4 mg51.8%

Sodium 3965.1 mg165.2%

Total Carbohydrates 96 g32.1%

Dietary Fiber 23.9 g95.7%

Sugars 55.2 g

Protein 37 g74.4%

Vitamin A 217.5% Vitamin C 687%

Calcium 74.6% Iron 32.8%

*Based on a 2000 Calorie diet

Zucchini With Cherry Tomatoes In Basil Butter Recipe