Recipe Shared by Tina
Serving Size: 2
4 small zucchini
2 tablespoons olive oil
1 large clove garlic -- pressed
1 can diced tomatoes -- (14 1/2 oz) preferably Muir Glen
1 teaspoon oregano
1/2 pound Italian sausage -- cooked - cut up
salt and pepper
several leaves of fresh basil - torn
1/2 c. grated Parmesan cheese
Slice the unpeeled zucchini into ribbons, using a veggie peeler and turning the squash as you go.
Put 1 tablespoon of the olive oil in a saucepan over medium heat, when it's warm, add the pressed garlic.
Saute briefly, then add the tomatoes and oregano.
Let the sauce simmer uncovered for a few minutes.
Meanwhile, heat the remaining tablespoon of oil in a ide skillet, when it's hot, add the zucchini.
Stir for several minutes until soft and the edges are clear.
Add salt and pepper to taste, then mix in the sauce.
Add the sausage and stir well.
Stir in the basil and transfer to a serving ish.
Scatter the Parmesan cheese on top.
Hints: We doubled the recipe -- we were hungry, and between the two, ate about 3/4 of it.
When peeling the zucchini,we peeled most of it, and then, when it got too small, cut the rest into thin ribbons.
I didn't have fresh basil, so we used the dried.
Protein: 20.7g Fat 36.8g Carb. 11g per serving
Per Serving (excluding unknown items): 682 Calories; 56g Fat (72.4% calories from fat);
30g Protein; 18g Carbohydrate; 6g Dietary Fiber; 102mg Cholesterol; 1222mg Sodium.
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 9 Fat.