| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | Zucchini, 3/4 pound | |
| 1/2 | c | Diced onion |
| 1 | t | Dried basil |
| 2 | t | Vegetable oil |
| 2 | Tomatoes, peeled and chopped | |
| 1/2 | t | Salt |
| 1/8 | t | Pepper, up to 1/4 |
INSTRUCTIONS
1997 Cut zucchini into 1/4 inch slices; set aside. Saute onion and basil in oil over medium heat 1 minute. Add zucchini, and cook 5 minutes, stirrring occasionally. Add tomatoes, salt and pepper; cook 3 minutes or until tender. Serve immediately. Makes 4-6 servings. Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@AMARANTH.COM> on Jul 6,
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 1515.9mg
Potassium: 1597.8mg
Carbohydrates: 29.4g
Fiber: 8.1g
Sugar: 18.5g
Protein: 7.7g