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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
Black pepper

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, and serve.

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

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