Ingredients
1/2 cup tomato juice
low-sodium
1/4 teaspoon black pepper
1 onion (medium)
1 tomato (medium)
1 cup mushroom (canned)
2 zucchini (medium)
1 teaspoon basil
Steps
Wash hands with soap and water.
Peel the onion. Chop it into small pieces.
Chop the tomato.
Drain the water from the can of mushrooms.
Cut each zucchini into thin slices.
Put the tomato juice and pepper in a skillet or pan. Cook on high heat for 3 minutes.
Add the onion, tomato, and mushrooms.
Reduce the heat to medium-high. Cover and cook for 5 minutes.
Add the zucchini. Cover and cook for another 5 to 7 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 33 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 27 mg |
| Iron | 1 mg |
| Potassium | 333 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Zesty Skillet Zucchini. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.