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.

  • 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
  • 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.
  • 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.
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