The Nutrition Department’s April Recipe of the Month is Stewed Zucchini & Cherry Tomatoes. Give it a try & let us know if you like it! (We’ve even heard it’s kid-approved!)
Makes: 4 Servings (1/2 cup=serving)
INGREDIENTS
3 medium squash (about 8 oz)
1 teaspoon (t.) canola oil
4 medium garlic cloves
2 Tablespoons (T.) fat-free, low-sodium chicken broth
½ cup cherry tomatoes, cut in half
2 T. chopped fresh basil leaves or 1 t. dried, crumbled basil
1/8 t. pepper
2 T. shredded or grated Romano cheese
DIRECTIONS
Cut the squash into ½ inch slices. Heat a medium saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the garlic for 2-3 minutes, or until light golden brown, stirring occasionally.
Stir in the squash. Cook for 1-2 minutes, or until the squash is tender-crisp, stirring occasionally. Pour in the broth. Reduce the heat and simmer, covered, for 5 minutes, or until the squash is tender, stirring occasionally.
Stir in the tomatoes, basil, and peppers. Cook for 1-2, or until the tomatoes are warmed through.
Transfer the mixture to a serving bowl. Sprinkle with the Romano cheese.
NUTRITION INFORMATION (for each serving)
Calories: 42
Fat: 2 grams
Saturated fat: .5 grams
Polyunsaturated fat: .5 grams
Monounsaturated fat: .5 grams
Cholesterol: 1 milligram
Total Carbohydrates: 6 grams
Fiber: 2 grams
Sugar: 3 grams
Sodium: 32 milligrams
Protein: 2 grams
FROM
American Heart Association. (2005). No-Fad Diet: A Personal Plan for Healthy Weight Loss. New York: Clarkson Potter. P 368.