Zucchini from Puebla - 20.3g Carbs
Yield: 6 servings
From: 1,001 Recipes For People with Diabetes by Surrey Books
Vegetable cooking spray
1 cup chopped onion
2 lb zucchini, cut diagonally into 1/4-inch slices
4 roasted red peppers, cut into strips (about 1 cup)
1/2 cup reduced-sodium fat-free chicken broth
1/2 1 tsp ground cumin
1/2 cup fat-free milk
Salt and pepper, to taste
2 Tbsp crumbled Mexican white cheese or farmer’s cheese
Spray large skillet with cooking spray; heat over medium heat until
hot. Saute onion until tender, 5 to 8 minutes; stir in zucchini,
roasted peppers, broth, and cumin. Heat to boiling. Reduce heat
and simmer, covered, just until the zucchini is crisp tender,
5 to 8 minutes.
Add milk; cook until hot, 1 to 2 minutes. Season to taste with
salt and pepper. Spoon zucchini into serving bowl; sprinkle with
cheese.
Nutritional Information Per Serving (1/6 of recipe):
100 Calories, 0.4g Fat, 2.6g Cholesterol, 36mg Sodium,
5.1g Protein, 20.3g Carbs
Diabetic Exchanges: 4 Vegetable