Zucchini and Tomato Skillet

Thursday, October 6, 2011

Don't know what to do with all that zucchini you have in the fridge? How about a quick and easy zucchini and tomato dish? This can be whipped up in a matter of minutes and you will have all your greens for the next three days! Yes! No cooking... well of course you have to still make your lean but at least you have your green. I love the addition of basil and parmesan cheese that gives this dish  an Italian taste. I also like the addition of splenda so that it has a slight sweetness to it. Enjoy this dish!


Zucchini and Tomato Skillet
Slightly adapted from About.com Southern Food

Ingredients:
1 clove garlic, minced (1 Condiment)
1 tsp olive oil  (1 Healthy Fat)
1/2 packet splenda - optional (1/2 Condiment)
1/2 teaspoon salt (2 Condiments)
1/2 tsp dried basil (1/2 Condiment)
1 1/2 tsp grated reduced fat grated parmesan cheese, divided (1/2 Condiment)
Dash of pepper
3 cups zucchini, unpeeled, sliced 1/2-inch thick (6 greens)
1 1/2 cups tomatoes, peeled and diced or it can be canned with less than 5 g of carbs per 1/2 cup (3 Greens)

Directions:
Cook garlic in oil until until garlic is brown. Add sugar, salt, pepper, basil, and zucchini. Saute for 5 minutes, stirring occasionally. Add tomatoes and cook for about 1 minute or until heated thoroughly. Divide into 1 1/2 cup servings. Sprinkle with 1/2 tsp parmesan cheese.


3 servings with all your Greens (1 1/2 cups), 1.16 Condiments and 1/3 Healthy Fat per serving


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