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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. garlic chopped
- 1 can diced tomatoes - (14 1/2 ounce)
- 2 med zucchini sliced
- 1 tsp chopped fresh rosemary
- 2 tsp chopped fresh organo
- 1 tsp chopped fresh thyme
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat the extra virgin olive oil in a pan over medium heat. Add in the garlic and cook for about 30 seconds. Add in the entire contents (juice and all) from the can of diced tomatoes. Bring to a simmer.
- Cut the zucchini into 1/4-inch slices and add in to the pan. Add in the rosemary, oregano, and thyme, and stir occasionally till the zucchini is cooked, about 8 to 10 min. Season with black pepper and serve.
- This recipe yields 4 servings.
- Serving size: 2/3 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 32 | 56% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 344mg | 10% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.76g | 2% |
| Protein 1.64g | 3% |
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