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| Zucchini Special by Louise Stackhouse |
| Ideal slow cooker size: 4-quart. |
| 1 medium to large zucchini, peeled and sliced 1 medium onion, sliced 1 quart stewed, no-added-salt tomatoes with juice, or 2 cans (14.5 ounces each) stewed, no-added-salt tomatoes with juice 1/2 teaspoon salt 1 teaspoon dried basil 4 ounces (1 cup) reduced-fat mozzarella cheese, shredded |
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| Layer zucchini, onion and tomatoes in slow cooker. Sprinkle with salt, basil and cheese. Cover. Cook on low six to eight hours. Makes eight servings. | ||
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| Exchange List Values: Vegetable 2.0, Fat
0.5 Basic Nutritional Values: Calories 79 (Calories from Fat 21), Total Fat 2 gm (Saturated Fat 1.3 gm, Polyunsat Fat 0.3 gm, Monounsat Fat 0.4 gm, Cholesterol 8 mg), Sodium 273 mg, Total Carbohydrate 11 gm, Dietary Fiber 2 gm, Sugars 5 gm, Protein 6 gm |
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| Recipe from Fix-It and
Forget-It Diabetic Cookbook (Good Books, 2005) by Phyllis Pellman Good with
the American Diabetes Association. |
