Post by chief_cook2 on Jan 22, 2003 22:07:32 GMT -6
Prep: 5 min, Cook: 10 min.
For 4 Servings:
1 Tbs. olive oil
1 lb. zucchini, thinly sliced
2 tomatoes, chopped
1/4 lb. mushrooms, thinly sliced
2 Tbs. white wine vinegar
1 tsp thyme, or 1 Tbs. fresh, chopped
1/8 tsp. salt
Heat oil in a heavy nonstick skillet over medium heat. Cook zucchini, tomatoes and mushrooms 5-7 minutes, or until vegetables are tender. Stir in remaining ingredients and pepper to taste. Simmer another minute, or until heated throughout.
Per serving: calories 74, fat 4.4g, 45% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 10.2g, fiber 3.3g, sugar 5.4g, sodium 84mg, diet points 1.7.
For 4 Servings:
1 Tbs. olive oil
1 lb. zucchini, thinly sliced
2 tomatoes, chopped
1/4 lb. mushrooms, thinly sliced
2 Tbs. white wine vinegar
1 tsp thyme, or 1 Tbs. fresh, chopped
1/8 tsp. salt
Heat oil in a heavy nonstick skillet over medium heat. Cook zucchini, tomatoes and mushrooms 5-7 minutes, or until vegetables are tender. Stir in remaining ingredients and pepper to taste. Simmer another minute, or until heated throughout.
Per serving: calories 74, fat 4.4g, 45% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 10.2g, fiber 3.3g, sugar 5.4g, sodium 84mg, diet points 1.7.