Zesty Skillet Zucchini
Serving Size: 3/4 cup
Yield: 6 servings
| Ingredients:1/2 cup tomato juice, low sodium (low sodium V8) 1/4 teaspoon black pepper 1 medium onion 1 medium tomato 1 cup canned mushrooms 2 medium zucchini squash 1 teaspoon basil |
 |
||
| Instructions1. Peel the onion. Chop it into small pieces. 2. Chop the tomato. 3. Drain the water from the can of mushrooms. 4. Cut each zucchini into thin slices. 5. Put the tomato juice and pepper in a skillet or pan. Cook on high heat for 3 minutes. 6. Add the onion, tomato, and mushrooms. 7. Reduce the heat to medium-high. Cover and cook for 5 minutes. 8. Add the zucchini. Cover and cook for another 5 to 7 minutes. Notes: Serve this dish over rice or noodles, or eat it “as is.” |
|||
Cost: Per Recipe: $3.87 Per Serving: $0.65 |
|||
| Source: USDA Recipe Finder DatabaseAdapted from: Pennsylvania Nutrition Education Network Website Recipes The Pennsylvania Nutrition Education Program |
|||
Popularity: 1% [?]
Related Posts:
- Spanish Cauliflower
- Curried Potatoes
- Butternut Squash with Black Beans
- Basic Quiche
- Zesty Herb Salad Dressing
10 October 2009
1,614 views
No Comment
Tags: basil, calorie, low sodium, mushrooms, noodles, nutrition, pepper, recipe articles, recipe articles, reduce, rice, squash, tomato, tomato juice, water, zucchini
Leave your response!