Zucchini and tomatoes

Yield: 4 Servings

Measure Ingredient
2 smalls Zucchini; cut into 1/4" Slices
1 medium Onion; cut into 1/4" Wedges
Vegetable oil spray
1 tablespoon Water
4 smalls Tomatoes; wedges
1 teaspoon Garlic powder
¼ teaspoon Black pepper
8 ounces Cooked pasta; optional

Using a 9-inch skillet sprayed with vegetable oil, cook the zucchini and onion over medium heat. Add water as the zucchini and onion start to stick to the pan. Add the remaining ingredients and cook on low heat for 3 minutes or until the zucchini has reached a desired tenderness. Stir constantly to prevent sticking. Serve as a side dish, or over cooked pasta.

Each of the 4 servings contains only 52 calories and 1 gram of fat.

Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH <phannema@...>

Recipe By: American Institute for Cancer Research Internet MC-Recipe Digest #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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