Serves 8 Cook Time 35 minutes
1/2 Cup olive oil
1 small red onion, sliced in thin half moons
1/3 Cup red wine vinegar
2 tsp Splenda
to taste salt and pepper
6 medium zucchini, sliced into thin ribbons, or rounds
- In a large skillet, heat the oil over medium-high. Add onion and saute until clear (3 minutes). Add vinegar and Splenda and season to taste with salt and pepper.
- Transfer to a glass bowl, add the zucchini and toss. Let this marinate at room temperature for at least 30 minutes.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center