This fast vegetarian dish with a little feta cheese is flavorful and only uses a few ingredients, making it easy to whip up while your entree is cooking.
—ELIZABETH BRAMKAMP GIG HARBOR, WA
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 tablespoon olive oil
3 medium zucchini, cut into thin slices
1/2 cup chopped sweet onion
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1/3 cup crumbled feta cheese
In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in the seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.
Per 1/2 cup: 94 cal., 5g fat (2g sat. fat), 5mg chol., 398mg sod., 9g carb. (6g sugars, 2g fiber), 4g pro.
Diabetic Exchanges: 1 vegetable, 1 fat.
TEST KITCHEN TIP
When selecting vegetables to prepare, buy ones that are in season. They are fresher, so they taste better. Every day after picking, veggies lose more nutrients, so fresher is probably healthier, too. Produce that’s in season is often less expensive, especially when there is ample local supply.