1 green zucchini
1 yellow zucchini squash
1 can diced tomatoes
¼ cup diced onion
1 tbsp minced garlic
1 tsp olive oil (or cooking spray)
Heat skillet to medium high heat with 1 tbsp olive oil or cooking spray. Add minced garlic and onion. Chop up zucchini and add to pan with 1 can of diced tomatoes. Cook until zucchini is soft and tomatoes are warmed through, about 30 minutes.
This dish can be baked in the oven as well but I chose to do it on the stove. Serve warm. Sprinkle some shredded cheddar or parmesan on the top if you would like a casserole feel. Makes about four servings and under 50 calories per serving! Plus great nutrients. I’m not a big fan of zucchini or squash but for some reason, I love this dish. Also great in the summertime to wrap in foil and throw on the grill.