Zucchini Parmesan

Makes:
8 servings

Ingredients:

• 1-1/2 tablespoons olive oil
• 2 garlic cloves, minced
• 1-1/2 tablespoons Italian seasoning
• 7 tomatoes, wedged
• 4 cups zucchini, sliced
• 3 cups non/lowfat mozzarella cheese, shredded
• 3 tablespoons non/lowfat Parmesan cheese, grated

Directions:

• Heat oil in a nonstick skillet over medium heat.
• Add garlic and herbs and sauté for 1 minute.
• Add tomatoes and sauté an additional 4 minutes.
• Add zucchini and simmer 3 minutes.
• Drain excess liquid from skillet.
• Stir in half the mozzarella and half the Parmesan.
• Place mixture in a baking dish coated with nonstick cooking spray (nonfat) and top with remaining cheese.
• Bake at 400 degrees F for 10-15 minutes.

Nutritional Information:

• Serving size: 1 cup
• Calories: 245
• Fat: 4.5 g
• Cholesterol: 2 mg
• Protein: 25 g
• Carbs: 30 g
• Fiber: 9 g
• Sodium: 645 mg