SIDE DISH

QUICK TOMATO-STEWED ZUCCHINI

WITH BASIL AND GARLIC

• 1 tablespoon olive oil

• 2 large garlic cloves, minced

• 1 (14.5-ounce) can petite diced tomatoes

• 1 pound zucchini, trimmed and sliced thin

•  ½ teaspoon dried basil

• Scant ½ teaspoon salt

• Ground pepper, to taste

Place oil and garlic in medium skillet or small Dutch oven over high heat.

When garlic starts to sizzle and turn golden, stir in tomatoes, zucchini, basil and salt and pepper. Cover and steam until tomato liquid has evaporated and zucchini is tender, 8 to 10 minutes. Serve. Makes 4 servings.

Per serving: 80 calories (44 percent calories from fat), 4 g fat, 0 cholesterol, 4 g protein, 7 g carbohydrate, 3 g sugar, 2 g dietary fiber, 530 mg sodium.

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