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Zucchini Chopped Tomatoes Zucchini Chopped Tomatoes

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

July 6, 2014

 

Yield: Makes 4 servings, ˝ each

 

Ingredients

  • 1 teaspoon canola or olive oil
  • 2 small onions, chopped
  • 4 small (6-inch) zucchini, chopped
  • 2 tomatoes, chopped
  • 1 tablespoon of your favorite herb, chopped (optional)
  • black pepper, to taste

 

Preparation

 
  • In a large nonstick skillet, heat oil over medium-high heat. Add onions. Sauté until softened.
  • Add zucchini and sauté 2 minutes.
  • Add tomatoes. (Add herbs if desired.)
  • Cook 3-5 minutes, or until zucchini is tender-crisp.
  • Season with pepper and serve.

 

Nutrition information per ˝ cup serving

Calories: 60

Total Fat: 2g

Carbohydrates: 11g
Protein: 3g

Fiber: 3g

Sodium: 15mg

 

 

Source: Cornell University Cooperative Extension, Farmer’s Market Nutrition Program

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>

 


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Last update: Sunday, July 06, 2014