Serves 2 4 med zucchini 1 Tbsp extra virgin olive oil 1 lg tomato, seeded and diced 1/4 c finely diced yellow onion 1 clove garlic, minced 1 Tbsp capers 1 tsp salt 1 Tbsp shaved Parmesan (optional)
- Shave zucchini into thin ribbons using potato peeler. (Remember to stop and turn once you hit seeds.) Discard center. Repeat for each. Set aside. Add 6 cups water to medium pot and bring to a boil.2. Heat oil in skillet over medium heat. Add tomato, onion, garlic, and capers and sauté until onion is translucent and tomatoes are tender, about 3 minutes.3. Salt zucchini and add to boiling water. Cook 2 to 3 minutes. Drain and arrange in bowl or on plate. Spoon on sauce, add salt and pepper to taste, and serve with Parmesan (if using). NUTRITION (per serving) 160 cal, 7 g pro, 17 g carb, 5 g fiber, 11 g sugars, 9 g fat, 2 g sat fat, 1360 mg sodium MORE: One Recipe for Eggplant Parm, Skip the Grease and Gluten
