A bit of bacon lends hearty flavor to this colorful side dish, while low-fat cheese helps keep the calories in check. Jan Caldwell sent the recipe from her kitchen in Shingle Springs, California.
INGREDIENTS
1 bacon strip, cut into 1-inch pieces 1 medium zucchini 1/8 teaspoon salt 1/8 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1 plum tomato, halved and sliced 1/4 cup sliced onion 1/4 cup shredded reduced-fat sharp cheddar cheese
SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 20 min.
TOTAL 30 min.
DIRECTIONS
In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove bacon to paper towels to drain. Cut zucchini in half widthwise; cut halves lengthwise into quarters. Place in an ungreased shallow 1-qt. baking dish. Combine the salt, oregano, garlic powder and pepper; sprinkle half over the zucchini. Top with tomato, onion, remaining seasonings and bacon. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5-10 minutes longer or until zucchini is tender. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 serving equals 85 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 202 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
