Zesty Skillet Zucchini
Tomato juice brings all of the flavors of the onion, mushrooms, tomatoes, and zucchini together in this summer dish.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (161g)
37
Calories
2g
Protein
8g
Carbs
0g
Fat
2g
Fiber
4g
Sugar
129mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
tomato juice, low-sodium
1/2 cup
black pepper
1/4 teaspoon
onion
1 medium
fresh tomato
1 medium
mushroom
1 cup · canned
zucchini
2 · medium
basil
1 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Peel the onion. Chop it into small pieces.
- 3
Chop the tomato.
- 4
Drain the water from the can of mushrooms.
- 5
Cut each zucchini into slices.
- 6
Put the tomato juice and pepper in a skillet or pan. Cook on high heat for 3 minutes.
- 7
Add the onion, tomato, and mushrooms.
- 8
Reduce the heat to medium-high. Cover and cook for 5 minutes.
- 9
Add the zucchini. Cover and cook for another 5 to 7 minutes.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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