Description
A recipe for Zucchini and Tomatoes

Ingredients

• Canola or olive oil cooking spray
  
• 1 small zucchini, sliced 1/4-inch thick
  
• 1 small onion, sliced into 1/4-inch wedges
  
• 1-2 Tbsp. water, as necessary
  
• 2 small tomatoes (or 1 large tomato), cut into wedges
  
• 1/2 tsp. garlic powder
  
• Salt and freshly ground black pepper, to taste
  
• 4 oz. pasta (preferably whole wheat), cooked

Preparation
Spray a large, non-stick skillet with oil and heat over medium heat until hot. Add zucchini and onion and sauté, stirring frequently. Add water if vegetables start to stick to the pan. When zucchini and onion are partially tender, add tomatoes and garlic powder, reduce heat to low and cook, stirring frequently, for 3 minutes or until zucchini has reached desired tenderness. Add salt and pepper to taste and serve over hot pasta.

Nutrition
Per serving: 212 calories, 1 g. total fat (less than 1 g. saturated fat), 46 g. carbohydrate, 9 g. protein, 6 g. dietary fiber, 14 mg. sodium.

Serves
Makes 2 servings.

Variations
no information available