Ingredients
2 tablespoons butter (or margarine)
1/4 cup onion (chopped)
1 garlic clove (chopped)
1 pound zucchini (chopped)
2 tomatoes (peeled and diced
or a 16 ounce can of diced tomatoes
drained)
1/4 teaspoon salt
black pepper (to taste)
1 teaspoon sugar
Steps
Wash hands with soap and water.
Melt butter in a saucepan over medium heat.
Add onion and garlic.
Cook until tender, about 5 to 7 minutes.
Add zucchini, tomatoes and seasonings.
Cover pan, reduce heat, cook until vegetables are tender, about 20 minutes.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 89 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 158 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Total Sugars | 6 g |
| Added Sugars included | 1 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 29 mg |
| Iron | 1 mg |
| Potassium | 446 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Zucchini And Tomatoes. Recipe source: University of Wyoming Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.