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Zucchini with Tomatoes and Basil

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Pillsbury Kitchens
Updated May 14, 2010
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In summer, when gardens are overflowing with produce, make this dish with fresh tomatoes. In winter, substitute canned plum tomatoes.

Zucchini with Tomatoes and Basil

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 5
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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

Instructions

  • Step 
    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.
  • Step 
    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

30 Calories
1g Total Fat
2g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
30
Calories from Fat
10
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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