Zucchini and tomatoes ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, thinly sliced |
| 1 | clove | Garlic, minced |
| 14½ | ounce | Can tomatoes, cut up |
| 2 | mediums | Zucchini, thinly sliced |
| 1 | medium | Green pepper, chopped |
| ½ | teaspoon | Dried basil, crushed |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
Spray a large nonstick skillet with nonstick cooking spray. Cook onion and garlic until onion is tender but not brown, stirring occasionally. Stir in UNdrained tomatoes, zucchini, green pepper, basil and pepper. Cover and simmer 10 minutes or until zucchini is tender, stirring occasionally. Uncover and simmer about 5 minutes more or till most of the liquid evaporates. Transfer to a serving bowl; sprinkle with the Parmesan cheese. 6 servings.
Per serving: 57 cal., 1g fat, 2mg chol., 154mg sod., 10g carb., 2g fiber, 3g pro., 1½ vegetabel exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95
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