Sunday, August 2, 2009
1/2 to 1 teaspoon minced garlic
1 tablespoon olive oil
4 medium zucchini, cut into 1/4-inch slices
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
In a large skillet, saute garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender. Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.
One serving:1/2 cup
Saturated Fat:1 g
Diabetic Exchange:2 vegetable, 1/2 fat.