body{font-family:arial} h1,h2,h3,h4,h5,h6,h7,h8{font-family: arial} :link{color:(#7f7f56);}/*for unvisited links*/ :visited{color:(#ffffac);}/*for visited links*/ -->

Tuesday, February 11, 2014


Tomatoes and Zucchini

Vegetable oil cooking spray
1 large onion, thinly sliced
         1 clove garlic, minced
         4 med tomatoes, peeled, cored, coarsely chopped
         2 medium zucchini, thinly sliced
         ½  med green pepper, cored, seeded, chopped
         1½  tsps. fresh basil, dried, finely chopped; or 
                                                                ½ tsp. dried
          ¼ tsp. freshly ground black pepper
          2 T. freshly grated Parmesan cheese
          2 T. fresh parsley, dried, chopped; or 
                                                                                                                                          2 tsps. dried

         Spray a large skillet with the cooking spray.  Add the onion and garlic and sauté until the onion is tender but not brown, stirring occasionally, about 3 to 4 minutes.  Stir in the tomatoes, zucchini, green pepper, basil and pepper.  Cover and simmer for 10 minutes or until the zucchini is tender, stirring occasionally.  Uncover and simmer about 5 minutes, or until most of the liquid evaporates.  Sprinkle with Parmesan cheese and garnish with parsley before serving.

Nutrition Information:  per 1/6 recipe
Calories 48, Total fat 1 g, Saturated  fat 0.5 g, Cholesterol 2 mg, Sodium 49 mg, Carbohydrate 7 g, Fiber 2.5 g, Sugar 4 g, Protein 3 g

No comments:

Post a Comment