Zucchini And Tomatoes ^ Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, thinly sliced
1 medium: Green pepper, chopped
1 centiliter: Garlic, minced
1/2 tsp: Dried basil, crushed
14 1/2 ounce: Can tomatoes, cut up
1/4 tsp: Pepper,
2 medium: Zucchini, thinly sliced
2 tbsp: 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., 1 1/2 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
Source from luhu.jp
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., 1 1/2 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
Source from luhu.jp