Zucchini In Fresh Tomato Sauce
|Onion||1 Small, thinly sliced|
|Tomatoes||2 Medium, seeded and chopped|
|Minced fresh parsley||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Cracked black pepper||1⁄8 Teaspoon|
|Zucchini||1 1⁄2 Cup (24 tbs), sliced 1/4 inch thick|
|Shredded part skim mozzarella cheese||2 Tablespoon|
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium heat.
Add the onions.
Cook and stir for 4 minutes.
Stir in the tomatoes, parsley, oregano, marjoram and pepper.
Cook about 2 minutes or until heated through, stirring occasionally.
Stir in the zucchini.
Cover and cook for 4 to 5 minutes more or until the zucchini is crisp-tender.
Transfer the mixture to a serving dish.
Sprinkle the cheese over the top.
Serving size: Complete recipe
Calories 217 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 19.2 mg6.4%
Sodium 231.6 mg9.6%
Total Carbohydrates 32 g10.6%
Dietary Fiber 9.3 g37.3%
Sugars 15.5 g
Protein 14 g28%
Vitamin A 82.1% Vitamin C 156.6%
Calcium 40.3% Iron 27.1%
*Based on a 2000 Calorie diet