posted by Pat T 08-01-100 8:36 AM
Zucchini and Tomatoes
Serves 2
1 small zucchini or summer squash, sliced 1/4-inch thick
1 small onion, sliced into 1/4-in. wedges
1 teaspoon olive oil (or other vegetable oil)
1 tablespoon water
2 small or one large tomato, cut into small wedges
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
Using a 9-inch skillet, cook zucchini and onion in oil over medium heat. Add water as zucchini and onion start to stick to pan. Add remaining ingredients and cook on low heat for 3 minutes or until zucchini has reached desired tenderness. Stir constantly to prevent sticking.
Source: "Cooking Solo," American Institute for Cancer Research
Nutrition data, per serving: Calories 52 (44 percent from fat); fat 3 g (sat 0.4 g, mono 1.7 g, poly 0.3 g); protein 2 g; carbohydrates 7 g; fiber 1.86 g; cholesterol 0 mg; sodium 8.4 mg; calcium 20 mg.