1001 Low-Fat Vegetarian Recipes: Zucchini from Pueblo

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Zucchini from Pueblo

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R

Yoakam, page 619

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

1 cup onion -- chopped

2 pounds zucchini -- cut diagonally into 1/4-inch slices

4 roasted red bell peppers -- cut into strips

1/2 cup Basic Vegetable Stock -- see recipe

or canned reduced-sodium vegetable broth

1/2 teaspoon ground cumin -- (1/2 to 1)

1/2 cup skim milk

salt and pepper -- to taste

2 tablespoons Mexican white cheese -- crumbled

or farmer's cheese

 

Spray large skillet with cooking spray; heat over medium heat until hot.

Sauté onion until tender, 5 to 8 minutes. Stir in zucchini, roasted

peppers, stock and cumin. Heat to boiling. Reduce heat and simmer,

covered, just until zucchini is crisp-tender, 5 to 8 minutes.

 

Add milk; cook until hot, 1 to 2 minutes. Season to taste with salt and

pepper. Spoon zucchini and broth into serving bowl; sprinkle with cheese.

 

6 servings (about 1/2 cup each). Per Serving: Calories: 62; % calories

from fat: 14; Fat: 1 gm.; Saturated fat: 0.1 gm.; Cholesterol: 2.6 mg.;

Sodium: 32 mg.; Protein: 2.9 gm.; Carbohydrate: 11.8 gm. Exchanges:

Vegetable: 2.0.

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 by Sue Spitler "

 

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Per serving: 38 Calories (kcal); trace Total Fat; (6% calories from fat); 3g

Protein; 8g Carbohydrate; trace Cholesterol; 16mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : If the Mexican white cheese, " queso blanco, " is not available,

farmer's cheese can be readily substituted. Purchased roasted

peppers can be used.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0