Italian Zucchini
This is an easy microwave recipe. 

• 2 cups thinly sliced zucchini squash
• 1 medium onion, very thinly sliced and separated into rings
• 1 clove garlic, finely minced
• 1 medium green pepper, cut into 1 inch pieces
• 1 tablespoon virgin olive oil
• 1 teaspoon minced fresh parsley
• 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried whole basil
• 1/4 teaspoon salt
• Dash of fresh ground black pepper
• 1 medium tomato, coarsely chopped
• 1 tablespoon grated Parmesan cheese

Combine zucchini, onion, garlic, green pepper, olive oil, basil, parsley, salt and pepper in a 2 quart casserole and cover with a heavy-duty plastic wrap. Microwave on High for 4 to 5 minutes or until zucchini is tender crisp, stirring after 2 minutes.

Stir in tomato, cover and microwave on High for 1 to 2 minutes or until tomato is tender. Sprinkle with cheese and serve.

Per Serving: 46 Calories
2g Fat (35.0% calories from fat)
2g Protein
6g Carbohydrate
2g Dietary Fiber
1mg Cholesterol
110mg Sodium

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