Ingredients
6
6 servings
- •1 tablespoon butter
- •1 sweet onion, chopped
- •1 clove garlic, minced
- •2 tomatoes, chopped
- •0.5 cup water, divided
- •1 cube chicken bouillon
- •1 large zucchini, thinly sliced
- •ground black pepper to taste
Instructions
- Melt butter in a large skillet over medium heat; cook and stir onion in melted butter until translucent, about 5 minutes.
- Add garlic; cook and stir 1 minute more.
- Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
- Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
- Season with black pepper and serve.
Nutritional Facts
Per 6 servings
- Calories: 46
- Carbohydrate: 6g
- Fat: 2g
- Fiber: 2g
- Protein: 2g
- Sugar: 3g
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