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Zucchini with Tomatoes and Basil

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup

Calories: 30
Calories from Fat: 10

% Daily Value

Total Fat: 1g; 2%
Saturated Fat 0g 0%
Cholesterol: 0mg; 0%
Sodium: 150mg; 6%
Total Carbohydrate: 3g; 1%
Dietary Fiber 1g 4% Sugars 2g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 15%; 15%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

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