| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 small onion, halved and thinly sliced
- 1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds
- 12 okra pods, cut crosswise into 1/2- inch rounds, tops with stems discarded
- 1 red tomato, diced
- 1 stem fresh oregano, leaves removed and chopped
- 2 stems fresh thyme, leaves removed and chopped
- Salt and freshly ground black pepper
Instructions
- In a large skillet with deep sides, heat the olive oil over medium heat.
- First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes. Next, add the zucchini, okra, and tomatoes. Stir until coated with the olive oil and garlic and cook for 5 minutes.
- Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender, 6 to 8 minutes more.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 188 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 573 mg |
Reviews
Quick, easy and tasty. I doubled the amount of tomatoes because I’m a fiend for tomato.
Very easy to make and very tasty!!!
pretty good 🙂