AbsoluteCARE Nutrition Department’s Recipe of the Month – April 2015

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.