Artichoke And Zucchini Saute


4 tablespoons Olive oil
1 Golden zucchini, halved lengthwise, cut into 1/2 inch slices
4 Garlic cloves, thickly sliced
2 (9 ouce) packages Frozen artichoke hearts, thawed at room temperature or run under warm water, cut into 1 inch dice
1/2 Onion, diced
3 tablespoons Drained capers
2 ounces Pitted black Greek of Sicilian olives, sliced
2 ounces Oil-packed sun-dried tomatoes, chopped
Zest of 1 lemon, grated
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh Italian parsley
1/2 teaspoon Salt
1/4 teaspoon Black pepper


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