| Level: | Easy |
| Total: | 21 min |
| Prep: | 5 min |
| Cook: | 16 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 small to medium zucchini, 1-inch dice
- 1 medium onion, 1-inch dice
- 1 (15-ounce) can stewed tomatoes
- Salt and pepper
- A handful chopped flat-leaf parsley
Instructions
- Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 71 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 374 mg |
Reviews
Not to be mean, but this has everything to do with the picture for the recipe. Please, please change this picture. I don’t even want to look at the recipe because the picture turns my stomach a little. Someone had to have noticed what looks like hair wrapped around the spoon stirring the mixture, right???