Zucchini with Tomatoes
Serve with your favorite Italian style meal.

Servings: 4

• 1 pound zucchini squash
• 10 ounces cherry tomatoes
• 2 cloves of garlic, cut in slivers
• 2 tablespoons basil leaves, chopped
• 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

Wash the zucchini, trim ends: cut them in half lengthwise, then into rough pieces of about 3/4 inch. Cut the tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop the basil.

Heat 1 tablespoon olive oil in a skillet. Add the zucchini and garlic, and stir to combine. When the zucchini begins to brown*, add the tomatoes, salt, and pepper. Stir well, then cook for 5 minutes.

Remove from the heat and add the basil. Drizzle with remaining 2 teaspoons olive oil and cover. Let sit for at least 10 minutes before serving.

COOKS NOTE: If you like to sautee at high temperatures, add the garlic to the end of the zucchini cooking time so it will not burn.

Per Serving: 81 Calories; 5g Fat (54.9% calories from fat); 1g Saturated Fat; 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.

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