| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | Zucchini, cut into 1/4" | |
| Slices | ||
| 1 | Onion, cut into 1/4" | |
| Wedges | ||
| Vegetable oil spray | ||
| 1 | T | Water |
| 4 | Tomatoes, wedges | |
| 1 | t | Garlic powder |
| 1/4 | t | Black pepper |
| 8 | oz | Cooked pasta, optional |
INSTRUCTIONS
Using a 9-inch skillet sprayed with vegetable oil, cook the zucchini and onion over medium heat. Add water as the zucchini and onion start to stick to the pan. Add the remaining ingredients and cook on low heat for 3 minutes or until the zucchini has reached a desired tenderness. Stir constantly to prevent sticking. Serve as a side dish, or over cooked pasta. Each of the 4 servings contains only 52 calories and 1 gram of fat. Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By: American Institute for Cancer Research Internet MC-Recipe Digest #133 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 4.5mg
Sodium: 346.5mg
Potassium: 359.3mg
Carbohydrates: 15.8g
Fiber: 2.4g
Sugar: 7.3g
Protein: 3.8g