Zucchini and Peppers

[Guest guest]

Zucchini and Peppers

 

 

 

Ingredients

 

1 tablespoon olive oil

1 large onion, chopped

3 medium zucchini, cut into 1/4-inch slices

1 large roasted red sweet pepper*, cut into thin strips or 1/2 of a

7-ounce jar roasted red pepper strips, drained

2 tablespoons water

1/2 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons crumbled or chopped Mexican white cheese, such as

queso fresco or farmer cheese

 

Directions:

 

1. Heat oil in a large skillet over medium-high heat. Cook onion in

hot oil for 5 to 8 minutes or until tender.

2. Stir in zucchini, roasted pepper, water, and cumin. Reduce heat;

simmer, covered, for 3 to 5 minutes or until zucchini is crisp-

tender. Add salt and pepper to taste. Transfer mixture to a serving

bowl; top with cheese. Makes 6 servings.

*Note: To roast sweet peppers, rub with cooking oil; place in a

shallow baking pan. Bake in a 425 degree F oven for 20 minutes or

until skins char, turning once. Wrap in foil; let stand until cooled.

Peel and seed.

 

Nutritional facts per serving

 

calories: 52 , total fat: 3g , saturated fat: 0g , cholesterol: 1mg ,

sodium: 92mg , carbohydrate: 6g , fiber: 2g , protein: 2g , vitamin

A: 32% , vitamin C: 79% , calcium: 3% , iron: 3% , vegetables:

1diabetic exchange , fat: .5diabetic exchange