Italian Zucchini Squash

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #7180

November 09, 2011



"This is so easy it is pathetic and WW friendly. It is almost fat-free except for the fat in the cheese that you choose. There is no oil, just a tad of water for slow-steaming. I don't measure the veggies; I just put in what I have and for the amount of people I am serving. The ingredients below are approximate."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (230.8 g)
  • Calories 151.4
  • Total Fat - 8.3 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 25.7 mg
  • Sodium - 169.3 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.7 g
  • Protein - 8.4 g
  • Calcium - 194.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 31.4 mg
  • Thiamin - 0.1 mg

Step 1

Slice veggies and put in large pot; add the water (yes, very little as the veggies will put out water as they steam).

Step 2

Cook, covered, on very low heat till the veggies are done; drain liquid as best you can and then put veggies back into the pan.

Step 3

Add the tomato sauce and mix gently, but mix well; sprinkle cheese on top and cover till cheese melts and serve immediately.

Tips & Variations


No special items needed.

Related

cookiejean

Hubby and I both loved this. I used a red pepper, cooked at least 20 mins and used Italian 4 cheese light. I will use lots of cheese next time.

review by:
(20 Aug 2013)