Skillet Zucchini with Chopped Tomatoes
1 tsp. whipped light butter or olive oil (for vegetarian)
1 cup chopped onion
4 small (6 in./15 cm) zucchinis, thinly sliced
2 medium tomatoes, chopped
Freshly ground pepper
In a large nonstick skillet, melt butter over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for two minutes. Add tomatoes and cook for three to five minutes or until zucchini is tender-crisp. Season to taste with pepper.
Makes about four servings
Each serving contains about 50 calories, 1 g fat (Saturated fat 1 g), 0 mg cholesterol, 20 mg sodium, 11 g total carbohydrates, 3 g dietary fiber, 5 g sugars, 2 g protein.
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