Zucchini with Tomato Sauce and Cheese

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Zucchini with Tomato Sauce and Cheese

This Italian-style zucchini works well over noodles or rice. Be sure not to

overcook the zucchini-it's best when still crispy.

1 tbsp olive oil

1/4 cup minced onion

1- 2 cloves garlic, minced

1 tbsp all-purpose flour

1/4 tsp salt (optional)

1/4 tsp freshly ground black pepper

3/4 cup tomato juice

1 tbsp minced fresh basil or 1 tsp dried basil

4 small zucchini, well washed, ends trimmed,

and cut in half lengthwise

1 cup shredded part-skim mozzarella cheese

Heat the oil in a small saucepan and saute the onion and garlic over

medium-low heat until soft but not brown. Stir in the flour, salt

(optional), and pepper, and cook, stirring, until smooth. Add the tomato

juice and basil and cook, stirring, until thickened, 3-4 minutes.

Drop the zucchini halves into salted boiling water and cook until

crisp-tender, about 2-3 minutes. Drain well. 3. Place the zucchini cut side

up in a warm ovenproof dish. Drizzle the tomato sauce over the zucchini, and

sprinkle with mozzarella cheese. Place under the broiler or bake in a hot

oven just long enough for the cheese to melt.

Serves 4

Serving size: 2 zucchini halves willi sauce

Calories 133;Carbs 8g;Protein 8g;Fat 8g;Chol 16mg;Fiber 2g;Sodium 500mg

(omitting salt 367mg)

Exchanges: 1 Vegetable;1 Fat

Carb choices: 1/2

Healthy and Hearty Diabetic Cooking Second Edition

Marilyn

Moderator for

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dnevessr@...

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