• 2 tsp. unsalted butter
• 1 clove garlic, crushed
• 1 green bell pepper, seeded and chopped
• 1 red or yellow bell pepper, seeded and chopped
• 1 lb. zucchini, cut into thin strips
• 1 cup recipe-ready crushed tomatoes

Melt butter in a heavy nonstick skillet over medium high heat. Sauté garlic and bell peppers 3 minutes or until peppers begin to soften. Stir in zucchini, tomatoes, and salt and pepper to taste. Cook 3-4 minutes or until zucchini is tender.

Per serving: calories 56, fat 2.2g, 31% calories from fat, cholesterol 5mg, protein 2.3g, carbohydrates 8.7g, fiber 2.4g, sugar 4.7g, sodium 93mg, diet points 1.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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