Sauteed Zucchini with Mustard Dill Sauce Recipe

Sauteed Zucchini with Mustard Dill Sauce Recipes

Ingredients :

3 whole zucchini

2 egg whites

1/4 tsp cayenne

1/2 cup all-purpose flour

pinch of salt

pinch of freshly ground pepper

vegetable oil spray

1/2 cup diced shallots or white onion

2 cups vegetable stock

4 tbsp chopped fresh dill

2 ounces nonfat milk

2 tbsp grainy-style mustard

2 tbsp Dijon mustard

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp chopped fresh dill

Method :

Wash and lightly scrub the zucchini. Cut the ends off and slice lengthwise into 1/4 to 1/2 inch slices.

Lightly beat the egg whites and cayenne pepper together, then set aside. Season the flour with salt and pepper and set aside as well.

Heat a large skillet and lightly spray it with vegetable oil pan coating. Dip the zucchini into the beaten egg whites and then dredge in the seasoned flour. Shake off any excess. Brown the zucchini on one side for 1 minute, drain off any excess oil, and turn over.

Add all the remaining ingredients, except the dill for garnish, to the pan. Blend ingredients, bring to a boil, and reduce to a simmer. Cover and cook zucchini and sauce for 20 more minutes, until the sauce is thickened and the zucchini is still slightly soft to the touch.

If a thicker sauce is desired, remove the zucchini to a serving platter or plates and return saucepan with sauce to heat. Bring to a boil and reduce until desired thickness is reached.

Serve with roasted rosemary potatoes, pasta, or rice. Garnish with fresh chopped dill.

Serves 6

This creamy, herb-spiked vegetable dish is satisfying and rich. The combination of both Dijon and grainy mustard adds flavor and also helps to thicken and emulsify the sauce.

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