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Skillet Zucchini with Chopped Tomatoes

Skillet Zucchini with Chopped Tomatoes
 
Skillet Zucchini with Chopped Tomatoes
This healthy recipe comes from NDSU Extension Service.

Ingredients

1 tsp. olive oil or canola oil

1 c. chopped onion

4 small (6-inch) zucchini, thinly sliced

2 medium tomatoes, chopped

Freshly ground pepper

Grated parmesan cheese (optional)

Directions

In a large, nonstick skillet, heat oil 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 and add a sprinkle of Parmesan cheese if you wish.

Makes four servings.

Each (1-cup) serving has 70 calories, 2 grams (g) of fat, 12 g of carbohydrate, 3 g of protein, 15 milligrams of sodium and 70 percent of the daily recommendation for vitamin C.

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