Heart Healthy Eating Challenge: Zucchini Skillet Supper

With David’s blocked artery, we’re trying to eat a bit more healthy including 2-3 meals a week with no meat.   The problem is by reducing sodium and oil, we seem to have eliminated FLAVOR!  Most of the recipes are way too bland.  But we tried a recipe last night from one of my favorite More-With-Less Cookbook ... well, actually a variation because I never do anything exactly like the instructions say… (My FAVORITE cookbook, of course, is The Boat Galley Cookbook, buy it by clicking on the link — and THANKS!)

Zucchini Skillet Supper, originally by Ruth Sherman, Goshen IN, modified by Jan

Saute in skillet in veggie broth:

1 large or 2 small zucchini – I slice it lengthwise into 4 quarters and then slice the quarters into thin slivers, peel on

1 onion, slivered

2 cloves of garlic, minced – I add a lot more because I love garlic, but this is the original recipe amount

1/2 green & 1/2 red bell peppers, diced

handful fresh mushrooms, sliced OR a can of sliced mushrooms

2 sausage veggie burgers, Morningstar brand, crumbled

Add:

1 can diced tomatoes (we like with green chilis, but be careful – I tried Rotel MILD diced tomatoes with green chilis and it was WAY too hot, and I like hot!!!)

oregano, Mrs Dash and cumin to taste – be sure to taste it to make sure it has some flavor if you’re not using the Rotel MILD diced tomatoes, I usually need to add garlic powder, a dash of hot sauce, or some low sodium Tamari (a type of soy sauce).

 

 

 

 

 

Zucchini Skillet Supper

Zucchini Skillet Supper

 

 

 

 

Simmer until heated through and serve over brown rice.

ENJOY with a nice glass of red wine for maximum health benefit!   🙂

Want to share a recipe with flavor … but no oil, fat and low sodium?  Please leave a comment and let us know your favorite dish!

 

 

 

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