Zucchini Parmesan

By Hester

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Ingredients

• 4 medium zucchini, cut into 1/4-inch slices
• 1 tablespoon olive oil
• 1/2 to 1 teaspoon minced garlic
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1. In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.

2. Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.


Nutritional Facts

1/2 cup: 81 calories, 3g fat (1g saturated fat), 3mg cholesterol, 581mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.