Zucchini with Pepper and Cheese

[Guest guest]

> Zucchini with Pepper and Cheese

>

> 1 tbsp margarine

> 1 lb zucchini squash, sliced 1/4 inch thick (about 3-1/2 cups)

> 1/4 to 1/2 tsp freshly ground black pepper, as desired

> 1/2 cup (2 ozs) shredded reduced-fat Monterey jack cheese

>

> Heat margarine in large nonstick skillet. Saute zucchini over medium-

> high heat until crisp-tender, about 4 minutes. Sprinkle with pepper;

> toss well. Sprinkle evenly with cheese; remove from heat. Let stand

> covered until cheese melts, about 2 minutes.

>

> Serves 4

> 79 Calories, 6g Fat, 3g Fiber, 4g Carbs, 4g Protein, 115mg Sodium

>

> The American Diabetes Association Family Cookbook

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>