Red Pepper and Zucchini Sauce
- Number of Servings: 2
Ingredients
1 small sweet red (or yellow or orange) pepper (I peel the skin off) sliced into thin strips1 large baby zucchini chopped1 tablespoon olive oil1 tablespoon cream cheese (light or fat free)salt & pepper to taste chili peppers (optional -- if you like a bite)
1. Remove seeds from pepper (and peel skin - preferrable). Cut into thin strips.
2. Dice zucchini.
3. Dice onion.
4. Add olive oil to sauce pan and heat.
5. Add onion and cook until translucent.
6. Add pepper and zucchini -- saute over med/high heat until sweated.
7. With a hand blender, blend all vegetables until liquified.
8. Cook over med/high heat until the liquid has reduced to a sauce consitency of your liking (I usually cook for about 30-35 minutes -- this give you a med thick sauce -- you'll have to play with this to find how you like it).
9. Once reduced to a thickness of your liking, remove from heat and stir in cream cheese.
10. Pour over your meat or vegetables and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user JINXED63.
2. Dice zucchini.
3. Dice onion.
4. Add olive oil to sauce pan and heat.
5. Add onion and cook until translucent.
6. Add pepper and zucchini -- saute over med/high heat until sweated.
7. With a hand blender, blend all vegetables until liquified.
8. Cook over med/high heat until the liquid has reduced to a sauce consitency of your liking (I usually cook for about 30-35 minutes -- this give you a med thick sauce -- you'll have to play with this to find how you like it).
9. Once reduced to a thickness of your liking, remove from heat and stir in cream cheese.
10. Pour over your meat or vegetables and enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user JINXED63.
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 9.4 g
- Cholesterol: 8.0 mg
- Sodium: 22.4 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.1 g
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