For Valentine’s dinner today, it was just my wife and me, and I decided to cook with zucchini again. I sauteed in a cast iron pan some onion, garlic, zucchini, and tempeh then, once browned, put in a stock pan with spinach and marinara, and simmered on low, covered for 5-6 minutes. I served with shelled edamame (cooked waterlessly) and baked potato (that I had pressure steamed in my Instant Pot pressure cooker.
Ideas for the future
Labels: Gluten Free, Instant Pot, No Added Fat, Tempeh, Waterless cooking