Makes 1 serving
The recipe can be doubled. Adding one tablespoon freshly grated Parmesan cheese will add only 23 calories.
3 medium Roma tomatoes (about 10 ounces), diced
1/4 cup shredded fresh basil
1 tablespoon minced garlic
2 teaspoons cider vinegar, or to taste
Pinch of hot pepper flakes
Salt and freshly ground black pepper, to taste
2 (6- to 8-ounce) zucchini
1 tablespoon freshly grated Parmesan or reduced-fat feta cheese (optional)
Combine the tomatoes, basil, garlic, vinegar, hot pepper flakes, salt, and black pepper in a large bowl.
Trim the ends off the zucchini. Cut a thin slice of peel from two opposite sides of each zucchini. Using a sharp knife or a mandoline, cut each zucchini lengthwise into thin slices. Don’t worry if some slices break or are slightly uneven. Stack the slices into piles and cut lengthwise down the middle. Bring 2 to 3 inches of water to a boil in a pot with a steamer basket (the water should not touch the bottom of the basket). Spread the zucchini in the basket and cover the pot. Steam for about 3 minutes, until the zucchini is just crisp-tender. Immediately toss the zucchini with the sauce and serve. Sprinkle the cheese on top if desired.
Per serving: Calories 116, Protein 7g, Total fat 1g, Sat fat 0g, Trans fat 0g, Cholesterol 0mg, Carbohydrate 25g, Dietary fiber 8g, Sodium 36mg
Variations: When flavorful fresh tomatoes are unavailable, substitute 1 (14.5-ounce) can drained diced tomatoes or use a commercial pasta sauce.