2(14oz.) cans diced tomatoes
4 med. zucchini, halved lengthwise and sliced into ½ inch slices
1 med. onion, chopped
1 T. curry powder
¾ t. ground ginger
½ c. water
Salt and pepper to taste
Heat a large saucepan over medium-high heat. Lightly mist with olive oil pan spray. Add onion
and cook until tender. Stir in curry powder and ginger. Cook briefly to brown curry and bring
out flavor. Stir in tomatoes, zucchini, water, salt and pepper. Bring to a boil. Reduce heat to
low. Simmer for 20-30 minutes, until zucchini is tender.
Makes 4 servings of 1 ½ cup each
Calories: 65per serving Fat: 0g.