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Zucchini and Tomato with Herbs


1/4 cup onion
1 clove garlic, minced
2 teaspoons olive oil
5 cups sliced zucchini (1-3/4 lbs.)
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
2 cups unpeeled, chopped tomato
1 teaspoon sugar

Cook onion and garlic in oil in a Dutch oven over medium to high heat, stirring constantly, until tender. Stir in zucchini, bay leaf, basil, oregano, pepper and water. Cover and cook over meduim heat 10 min. Stir in chopped tomato and sugar; cover and cook 5 min. Remove and discard bay leaf. Serve immediately.

Yields: 5 servings (58 calories [36% from fat] per 1 cup serving)




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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