servings=4-6
This recipe can be modified to fit all stages of the program
Ingredients
- 4 small zucchini (about 7 – 8 inch size)
- ½ red onion (for stage 2) or 1 bunch green onion (stage 1)
- 1 clove garlic chopped
- 1 jalapeno pepper minced (finely chopped)
- 2 small roma tomatoes (stage 2) (Roma tomatoes are firm, oval shaped and have fewer seeds so work well for cooking)
- ½ bunch cilantro – finely chopped
- 1 pinch Salt
- ? cup half cream 5% milk fat
- 2 pinches dry thyme
- 2 pinches dry basil
- Wash and dice or chop all the veggies then place in a pan on medium heat with olive oil.
- Sauté the garlic and onions until tender. Add the zucchini, jalapeno, tomatoes, dry basil, dry thyme and cilantro.
- Cook until soft then add the half cream and heat on low for another 3-5 minutes.
Serve as a side for roast chicken, pork or other protein option.