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Quick Tomato-Stewed Zucchini with Basil and Garlic

Quick Tomato-Stewed Zucchini with Basil and Garlic

  • 2 tsp ¬†water or vegetable broth
  • 2 garlic cloves, finely chopped
  • 1 can (14.5 ounces) diced tomato no salt
  • 1 lb zucchini thinly sliced
  • 1/2 tsp dried basil
  • freshly ground black pepper to taste

1. Place water or vegetable broth and garlic in a medium size skillet over high heat. When the garlic starts to sizzle, stir in tomatoes, zucchini, dried basil and pepper. Stir to mix, cover pan with lid and steam until tomato liquid has evaporated and zucchini is tender, about 8-10 minutes. Remove from heat and serve.

Servings: 4

Recipe adapted from, The Perfect Recipe For Losing Weight and Eating Great,  Author: Pam Anderson

 


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