Resources, tools and education for our patients and their families to ensure you have easy access to the information you need before, during and after your visit.
1 tsp whipped light butter or
olive oil (for vegetarian)
1 cup chopped onion
4 small zucchinis (each 6
inches or 15 centimeters long), thinly sliced
2 medium tomatoes,
Freshly ground pepper
In a large nonstick skillet, melt
butter over medium heat; add onions and cook, stirring until softened. Add zucchini
cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is
tender-crisp. Season to taste with pepper.
Each serving contains about 50
calories, 1 g fat (Saturated fat 1 g), 0 mg cholesterol, 20 mg sodium, 11 g total
carbohydrates, 3 g dietary fiber, 5 g sugars, 2 g protein.