Tomato And Zucchini Recipe - Cooking Index
Tomato And Zucchini Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Garlic - minced |
| 1 | Diced tomatoes - (14 1/2 oz) | |
| 2 | Zucchini - sliced (medium) | |
| 1 teaspoon | 5ml | Minced fresh rosemary |
| 2 teaspoons | 10ml | Minced fresh organo |
| 1 teaspoon | 5ml | Minced fresh thyme |
| Freshly-ground black pepper - to taste |
Heat the olive oil in a pan over medium heat. Add the garlic and cook for about 30 seconds. Add the entire contents (juice and all) from the can of diced tomatoes. Bring to a simmer.
Cut the zucchini into 1/4-inch slices and add to the pan. Add the rosemary, oregano, and thyme, and stir occasionally until the zucchini is cooked, about 8 to 10 minutes. Season with black pepper and serve.
This recipe yields 4 servings. Serving size: 2/3 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 72; Calories from Fat 33; Fat 4g; Saturated Fat .5g; Cholesterol 0mg; Sodium 171mg; Carbohydrates 10g; Dietary Fiber 2g; Sugars 4.5g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
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