zucchini, tomatoes and cheese
I'm not much of a vegetable lover, but I do think this is delicious.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetable
autumn
low fat
low carb
zucchini
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 zucchini, large cut into sliced or chunkes
- 1 cooking spray
- 0.25 cup broth optional
- 1 can tomato with jalapeno peppers other flavor or plain, okay too
- 2 slices cheese sharp cheddar, fat free okay
- Carbohydrate 3.49536 g
- Cholesterol 8.883 mg
- Fat 3.27065583333333 g
- Fiber 1.07800002336502 g
- Protein 3.30748166666667 g
- Saturated Fat 1.92046675 g
- Serving Size 1 1 Serving (118g)
- Sodium 102.743916666667 mg
- Sugar 2.41735997663498 g
- Trans Fat 0.207781666666666 g
- Calories 53 calories
1. Spray a saute pan with cooking spray to avoid sticking 2. When the pan is hot add the zucchini and saute until no longer raw looking 3. To avoid sticking to pan add - a little at a time just to avoid sticking - either the optional broth or some liquid from the can of tomato 4. When the zucchini looks like it is no longer raw, add the entire contents of the tomato can to the pan. 5. Allow the vegetables to cook down for awhile until most of the liquid is evaporated. 6. Add the cheese, cover the pan and turn off the heat to allow the heat in the pan to melt the cheese. 7. About 10 minutes later stir the vegetables to mix in the melted cheese.
