Zucchini Marinara
Source of Recipe
The Diabetes Food and Nutrition Bible - by Hope Warshaw - e-mail
ZUCCHINI MARINARA
Exchanges
WW Points
Yield: 4 servings
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 medium tomatoes, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced basil
- 1-1/2 cups sliced zucchini
- Salt and pepper, to taste
- 1 tablespoon Parmesan cheese
In a skillet over medium heat, heat the oil. Add the onion and saute for 4 minutes. Add the tomatoes, garlic, parsley, and basil. Cook for 3 minutes.
Add the zucchini and cook for 5 minutes. Season with salt and pepper and sprinkle with Parmesan.
One 1/2-cup serving equals: Calories: 60, Fat: 3 g, cholesterol: 2 mg, Sodium: 42 mg, Carbohydrate: 8 g, Fiber: 2 g, Sugars: 5 g, Protein: 2 g ++++ Exchanges: 2 Vegetable, 1/2 Fat ++++ WWP: 1
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