Ingredients
1 T olive oil
1 T garlic/minced
1 (14.5oz) can diced tomatoes
2 medium zucchini/sliced
1 tsp fresh rosemary/minced
2 tsp fresh oregano/minced
1 tsp fresh thyme/minced
Black pepper
Heat olive oil in a pan over medium heat. Add garlic and cook for about 30 seconds. Add
diced tomatoes with juice, bring to a simmer. Cut zucchini into 1/4-inch slices and add to the pan. Add rosemary, oregano, and thyme, stir occasionally until zucchini is cooked, about 8-10 minutes. Season with black pepper, and serve.
Nutritional Information Per Serving (2/3 cup):Calories: 72, Fat: 4 g, Cholesterol: 0 mg, Sodium: 171 mg, Carbohydrate: 10 g, Dietary Fiber: 2 g, Sugars: 4.5 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
