• 2 tsp. unsalted butter
• 1 tsp. fresh ginger, minced
• 2 medium zucchini, cut into 1/2 inch slices
• 2 cups Italian style peeled tomatoes, coarsely chopped
• 1/2 tsp. curry powder
• 1/8 tsp. salt (optional)

Melt butter in a heavy nonstick skillet over medium-high heat. Sauté ginger 1 minute. Add zucchini and sauté 2 minutes. Stir in remaining ingredients and pepper to taste. Reduce heat to medium. Simmer 7-8 minutes, or until zucchini is tender and sauce thickens.

Per serving: calories 55, fat 2.3g, 32% calories from fat, cholesterol 5mg, protein 2.3g, carbohydrates 8.3g, fiber 2.5g, sugar 4.7g, sodium 181mg, diet points 1.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, 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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