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Skillet Zucchini with Chopped Tomatoes

Zucchini and tomatoes


  • 1 tsp. whipped light butter or olive oil (for vegetarian)

  • 1 cup chopped onion

  • 4 small (6 in./15 cm) zucchinis, thinly sliced

  • 2 medium tomatoes, chopped

  • Freshly ground pepper


In a large nonstick skillet, melt butter 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.

Makes about four servings

Each serving contains about 50 calories, 1 g fat (Saturated fat 1 g), 0 mg cholesterol, 20 mg sodium, 11 g total carbohydrates, 3 g dietary fiber, 5 g sugars, 2 g protein.

Online Medical Reviewer: Louise Akin, RN, BSN
Online Medical Reviewer: Daphne Pierce-Smith, RN, MSN, FNP, CCRC
Date Last Reviewed: 3/9/2011
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