- 1 tablespoon Pure Wesson® Canola Oil
- 4 small zucchini, sliced (4 small = about 4 cups)
- 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
|Serving Size||4 servings (3/4 cup each)|
- Heat oil in large skillet over medium-high heat. Add zucchini; cook 7 minutes or until tender, stirring occasionally.
- Add undrained tomatoes, salt and pepper. Break up tomatoes with spoon; cook 2 minutes more or until hot.
|Amount per Serving|
|% Daily Value*|
|Total fat||4 g||6%|
|Saturated fat||0 g||2%|
|Dietary fiber||2 g||9%|
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Please DON'T use Canola oil. This is Rapseed oil, and not very good for you, no matter all the hype about it. Use Coconut oil - raw, unrefined coconut oil, or Extra Virgin Olive Oil - EVOO. Saute' some onion, add some garlic, mushrooms, etc, oregano, and fresh chopped basil at the end. Elaine, BASW, BSN,RN/Certified Raw Chef/ Diploma,Culinary Arts
I've made this for years- I always add some onions and mushrooms. Try adding some parmesan cheese at the end for a slightly Italian flavor !!!
My mother made this always but she sauted chopped bacon and onions first, drained, and then proceed witht he squash (either zucchini or yellow) and tomatoes. I like the idea of using any left-over on pasta for a light lunch.
I've made this for years adding a can of drained whole kernel corn or sometimes the Fiesta corn with peppers...Delish!
Add some cheese such as cheddar and this is great. Add the cheese just a few minutes before serving.
I have make this before, but I have added sauage (choose the one of your liking) to make it a meal. You could add extra's like onion, green pepper, and garlic. Use the recipe as a base and add to it.