Zucchini Italiani

I'm so excited! No one has given me zucchini in over a week. Don't worry, I still have plenty. This is from the only "healthy" cook book I own, <em>Serving You Well</em> Everything in this book is wonderful. Check out the calorie on this baby!

Did I mention you can use yellow summer squash instead or zucchini, or a combination of the two.

Zucchini Italiani
Makes 4 cups
50 calories per cup, have seconds
print recipe

nonstick cooking spray, I use olive oil spray
2 1/2 cups zucchini, sliced
1 medium onion, chopped
1 garlic clove, minced
1 cup tomatoes, seeded, diced
1 1/2 teaspoons fresh basil, minced OR 1/2 teaspoon dried basil
3/4 teaspoon fresh oregano OR 1/4 teaspoon dried oregano
2 tablespoons grated parmesan cheese
fresh basil sprigs (optional)

Coat a large nonstick skillet with nonstick spray. Place over medium-high heat until hot. Add zucchini, onion and garlic, saute 3-4 minutes or until tender-crisp

Add tomatoes, basil and oregano. Cook until thoroughly heated.

Transfer to a serving dish and sprinkle with cheese. Garnish with basil if desired.