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,
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
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.
2g Fat (35.0% calories from fat)
2g Dietary Fiber
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