Zucchini with Tomatoes
Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 7 minutes Ingredients:
- 2 tablespoons butter
- 1 small yellow onion, chopped roughly
- 2 garlic cloves, minced
- 6 medium zucchinis, chopped roughly
- 1 pound cherry tomatoes
- 1 cup water
- Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh basil
Place the oil in the Instant Pot and select “Sauté.” Then add the onion and garlic and cook for about 3-4 minutes.
- Add zucchinis and tomatoes and cook for about 1-2 minutes.
- Select “Cancel” and stir in remaining ingredients except the basil.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 5 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and serve hot.
Nutrition Information per Serving:
Calories: 85
Fat: 4.4 grams
Carbohydrates: 11 grams
Protein: 3.3 grams
