Zucchini with Tomatoes

Makes 4 servings

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Ingredients:

4 medium zucchini
2 Tablespoons olive oil
1 medium red onion, quartered then thinly sliced
1/2 cup white wine
3 medium tomatoes, coarsely chopped
1 Tablespoon each fresh chopped parsley & thyme (don't sweat fresh herbs - dried can be used. If you don't have parsley or thyme, substitute basil for an Italian flavor)
1 clove garlic, minced
1/2 teaspoon pepper

In a small bowl, combine tomatoes, garlic, herbs and pepper. Toss to coat. Let stand for 15 minutes

Cut zucchini in half lengthwise, and then into 1/2-inch slices. In a large frying pan, heat oil over medium high heat. Cook zucchini and onion in oil for 2-3 minutes, until just beginning to brown. Add the wine, reduce heat and simmer for 5 minutes or until the zucchini is soft and the wine is reduced by half.

Add the tomato mixture to the zucchini and cook until heated through, about 2 minutes.

Per serving: Calories - 110, Protein - 2.8g, Carbs - 9.4g, Fat - 7.42g.

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