Recipe Details
Ingredients
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1tablespoonolive oil
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1tablespoonminced garlic
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1largesweet onion, thinly sliced
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2mediumzucchini, halved and sliced
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1(14.5 ounce) candiced tomatoes
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1pinchItalian seasoning, or to taste
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salt and ground black pepper to taste
Cooking Directions
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Heat oil and garlic in a large skillet or wok over medium heat. Cook and stir onion in hot oil-garlic mixture until onion is almost translucent, about 3 to 5 minutes. Add zucchini; cook and stir until zucchini is slightly crisp, but not mushy, about 10 minutes.
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Stir in diced tomatoes and cook until heated through. Stir in Italian seasoning, salt, and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories83 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
3% |
| Sodium 210mg |
9% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 3g |
10% |
| Total Sugars 6g |
|
| Protein 3g |
5% |
| Vitamin C 27mg |
30% |
| Calcium 62mg |
5% |
| Iron 3mg |
16% |
| Potassium 444mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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