ZUCCHINI & PEPPERS WITH MUSTARD BUTTER
2 tablespoons butter, melted
1/8 teaspoon pepper
1/4 teaspoon garlic, minced
2 tablespoons Dijon mustard
1/4 cup water
2 medium zucchini, cut in half moons, 7 ounces each
1 medium yellow squash, cut in half moons, 7 ounces
1 red bell pepper, in 1/2-inch pieces, 4 ounces (see my comments below)
Mix the sauce ingredients in a small bowl until smooth. You may need to whisk it to get the butter combined with the mustard. Set aside. In a 3-quart saucepan, cook the vegetables in the water, covered, on medium-high heat until crisp tender, about 4-5 minutes. Drain well and stir in the mustard sauce. Season to taste with salt.
Makes about 6 servings
Do not freeze
Per Serving: 57 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
To save money, I used a green bell pepper instead of red, but it would look prettier with red. This tasted ok and the sauce was a nice change, but I think I prefer zucchini simply stir-fried in a bit of butter and seasoned with a little garlic, salt and pepper.
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