When you need a side dish that’s rich in phytonutrients but low in calories, try this quick-and-easy recipe that’s so low in calories per serving that you probably burn them all just by making it!

Nutritional Breakdown
Protein: 33.9%; Carbohydrate: 47%; Fat 19.1% Totals Per Serving
Calories: 64; Protein: 3.8g; Carbohydrate: 5.2g; Fat: 1g; Sodium: 421mg; Cholesterol: 2 mg.

4 cups sliced (1/4-inch thick) zucchini
2 teaspoons dried, minced garlic
28-ounce can tomatoes, drained and chopped
3/4 cup low-sodium tomato sauce
1/4 teaspoon pepper
1 teaspoon dried oregano
2 tablespoons finely chopped, fresh parsley
3 tablespoons grated Parmesan cheese (or soy substitute)

Preheat oven to 350°F. Coat a 13” x 9” baking dish with olive oil cooking spray. Arrange zucchini in dish. Coat a nonstick frying pan with olive oil cooking spray. Place remaining ingredients, except Parmesan, in pan. Cook over medium-high heat for 20 minutes, stirring occasionally. Pour sauce over zucchini. Sprinkle with Parmesan cheese. Bake for 30 minutes or until zucchini is tender.
Makes six servings.