This dish could stand alone as a lovely luncheon dish. For dinner, serve it over fluffy mashed or roasted organic Yukon Gold potatoes.
2tablespoonsextra virgin olive oil
3tablespoonsorganic trans fat-free butter substitute, or butter, divided
2shallots, finely chopped
2 medium organic zucchini, cut into small medium dice
1pintgrape tomatoes or 1 14-ouncecanItalian cherry tomatoes in juice
2packagessoy chicken strips, or 1 9.7-ouncepackage meatless cutlets, cut into strips or chunks
6-8fresh sage leaves, torn into thirds
2tablespoonsfresh oregano leaves
1tablespoonfresh thyme leaves
7-8 large fresh basil leaves
½cupwhite wine, Chardonnay or other
Sea salt and pepper
Heat the extra-virgin olive oil and 1tablespoon of the trans fat-free butter substitute or the butter in a large, deep skillet over medium heat. Add the shallots, zucchini, tomatoes, vegetarian chicken, sage, oregano, thyme, basil, white wine, and alittle sea salt and pepper. Stir to coat with the oil. Cover and bring to a simmer for about a minute. Cook, covered, at a simmer, for about 5 minutes, stirring occasionally, until the zucchini are crisp-tender to your preference. (When you stir the mixture, use the back of the spoon to press the tomatoes to crush them.)
Uncover and continue cooking for a minute to reduce the liquid slightly. Taste for seasonings.