1/4      cups Italian Dressing 

2          medium zucchini, thinly sliced

1          medium onion, thinly sliced

1          can (14 1/2 oz.) whole peeled tomatoes, undrained and chopped

1          tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves, crushed

Salt and pepper to taste (optional)

  

 

*In large skillet, heat Italian dressing over medium heat.

*Add zucchini and onion; cook, stirring occasionally, 5 minutes or until vegetables are almost tender.

*Stir in tomatoes with juice, basil, salt and pepper.  Bring to a boil.

*Reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes or until zucchini is tender and sauce is slightly thickened. *Serve with grated Parmesan cheese, if desired.

Nutrition Information (per serving):

Calories              112              

Sodium               286 milligrams

Fat                       8 grams      

Cholesterol        0 milligrams

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

   2 vegetables, 1.5  fat

 

 *Recipe Source: "Light Cooking", Publications International, Ltd., 1994