Zucchini with Tomatoes and Basil

In summer, when gardens are overflowing with produce, make this dish with fresh tomatoes. In winter, substitute canned plum tomatoes.

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  • prep time 15 min
  • total time 15 min
  • ingredients 7
  • servings 5
 

Ingredients

4
small zucchini (1/2 lb.), cut into 1/2-inch-thick slices
1
cup coarsely chopped tomatoes
2
tablespoons chopped fresh basil
1/4
teaspoon salt
1/8
teaspoon pepper
2
teaspoons lemon juice
2
tablespoons shredded fresh Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
  • 2 Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
  • 1 In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
  • 2 Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
30
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
150mg
150%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.