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Zucchini and Tomatoes

Zucchini is an inexpensive, nutritious vegetable that's readily available year-round in most areas. Large zucchini are always great for stuffing. Simply cut the zucchini in half, parboil until tender, scoop out and discard the pithy part and seeds. Then fill the cavity with diced vegetables, stir-fries, Spanish rice -- whatever you'd like. Here's a recipe using small zucchini that's fast and easy, and makes a delicious side dish for any meal.
  • 2 small zucchini, sliced 1/4 inch thick
  • 1 medium onion, sliced into 1/4 inch wedges
  • Vegetable oil spray
  • 1 Tbsp water
  • 4 small tomatoes (or 2 large tomatoes), cut into small wedges
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 8 oz. cooked pasta (optional)

Using a 9-inch skillet sprayed with vegetable oil, cook the zucchini and onion over medium heat. Add water as the zucchini and onion start to stick to the pan. Add the remaining ingredients and cook on low heat for 3 minutes or until the zucchini has reached a desired tenderness. Stir constantly to prevent sticking. Serve as a side dish, or over cooked pasta.
Each of the 4 servings contains only 52 calories and 1 gram of fat.
Source: American Institute for Cancer Research

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