(serves 4)

You will need:

2 medium zucchini, cut into long strips

10 sun-dried tomato pieces, sliced into thin strips or diced (your choice)

1 red onion, chopped or sliced (your choice)

3/4 cup warm water

3-4 tbsp olive oil

coconut oil

2 large garlic cloves, minced

3 tbsp chopped parsley

2 tbsp chopped basil leaves (purple basil is my favorite)

sea salt and fresh ground pepper

1.  Slice the sun-dried tomatoes into thin strips, place in bowl of warm water and let sit for 15-20 minutes.

2.  In a large wok, saute the onion in coconut oil until soft.  In the meantime, mix the olive oil, chopped parsley and basil, and minced garlic together.  Season with sea salt and ground pepper.  Set aside.

3.  When the onion is soft, add the sun-dried tomatoes and cook for an additional minute.

4.  Add the zucchini slices and cook using a cover to contain the steam  for about 90 seconds, tossing a few times.   Turn off heat and add olive oil mixture.  Toss and let sit for a minute to let the flavors permeate the dish.