Zucchini and Tomatoes
Yield: 4 servings
1 tablespoon olive oil
1 tablespoon garlic, minced
1 (14.5 ounce) can diced tomatoes
2 medium zucchini, sliced
1 teaspoon fresh rosemary, minced
2 teaspoons fresh oregano, minced
1 teaspoon fresh thyme, minced
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 8-10 minutes. Season with black pepper,
Nutritional Information Per Serving (2/3 cup):
Calories: 72, Fat: 4 g, Cholesterol: 0 mg, Sodium:
171 mg, Carbohydrate: 10 g, Dietary Fiber: 2 g,
Sugars: 4.5 g, Protein: 2 g Diabetic Exchanges:
1 Vegetable, 1/2 Fat