Zucchini Italian Recipe
Summary
Ingredients
| Butter/Shortening | 2 Tablespoon | |
| Onion | 1 , sliced | |
| Zucchini | 1 Pound, sliced | |
| Diced tomatoes | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Dill weed | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 97 Calories from Fat 57
% Daily Value*
Total Fat 6 g10%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 503.6 mg21%
Total Carbohydrates 9 g3.2%
Dietary Fiber 2.5 g10.2%
Sugars 4.6 g
Protein 2 g4.9%
Vitamin A 17.3% Vitamin C 46.9%
Calcium 5.4% Iron 6.7%
*Based on a 2000 Calorie diet
Directions
Use skillet with its own top.
Cook onion rings in butter until yellow.
Add zucchini, tomatoes, salt, pepper, and dillweed.
Cover; lower heat to simmer.
Cook for 10 to 15 minutes, until vegetables are tender.
If you want this for company and want to make it ahead, put the cooked vegetables in a casserole dish and sprinkle with grated cheese.
Just before serving, put into moderate oven for 5 minutes or until cheese has browned.
Chef
