Zucchini Saute

Yield

6 servings

15

15

1 tablespoon: olive oil

1/2: red onion, diced

: salt and pepper to taste

4: zucchini, halved and sliced

1/2 pound: fresh mushrooms, sliced

1: tomato, diced

1 clove: garlic, minced

1 teaspoon: Italian seasoning

Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Calories: 68 kcal

Carbohydrates: 9.2 g

Cholesterol: 0 mg

Fat: 3.2 g

Fiber: 2.6 g

Protein: 2.8 g

Sodium: 99 mg

6 servings

20

25

1 tablespoon: vegetable oil

1: onion, sliced

2: tomatoes, chopped

2 pounds: zucchini, peeled and cut into 1 inch thick slices

1: green bell pepper, chopped

: salt to taste

: ground black pepper to taste

1/4 cup: uncooked white rice

1/2 cup: water

Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.

Stir in rice and water. Cover, and cook over low heat for 20 minutes.

Calories: 94 kcal

Carbohydrates: 16.1 g

Cholesterol: 0 mg

Fat: 2.8 g

Fiber: 3 g

Protein: 3.2 g

Sodium: 19 mg