Zucchini with Herbs

¼ cup reduced-sodium vegetable broth
1/3 cup onion, minced
2 to 3 cloves garlic, minced
2 cups tomatoes, diced (about 3 medium) or 1 (14 ½ oz.) can no-salt-added stewed tomatoes
2 cups zucchini, sliced (about 3 medium)
½ cup red or yellow bell pepper, minced
½ tsp. dried or 1 Tbsp.  fresh basil, minced
¼ tsp. pepper

In large skillet over medium-high heat, heat broth to simmering; add onion and sauté 3 minutes, stirring frequently. 

Add garlic, tomatoes, zucchini and bell pepper. 

Cover and sauté until zucchini is soft, about 5 minutes.  Add basil, sauté uncovered for 1 minute.  Serve warm or cold. 

Yield: 4 servings.

PER SERVING:     
CALORIES: 40       
FAT: 0g            SATURATED FAT: 0g
SODIUM: 78mg  
CARBOHYDRATE: 10g    
CHOLESTEROL: 0mg   
PROTEIN: 2g
FIBER: 2g

WeightWatchers Points:  0

Diabetic Exchange: 1 vegetable

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