Ingredients

· 1/2 to 1 teaspoon minced garlic

· 1 tablespoon olive oil

· 4 medium zucchini, cut into 1/4-inch slices

· 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

· 1 tablespoon Italian seasoning

· 1/4 teaspoon pepper

· 1/4 cup grated Parmesan cheese

Directions

· In a large skillet, saute garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender.

· Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese. Serve with a slotted spoon

Nutritional Facts per Serving (1/2 cup): 81 calories, 3 g fat, 1 g saturated fat, 3 mg cholesterol, 181 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.