Zucchini Scramble
- Yield: 4 servings
Serve on toasted English muffins, warm tortillas or toasted French bread.
Ingredients
- 1/2cup water
- 1-- onion, chopped
- 2-- garlic cloves, minced
- 2medium zucchini, finely diced (about 2 cups)
- 1/2pound firm tofu, diced
- 1teaspoon chili powder
- 1 to 2tablespoons reduced-sodium soy sauce
- 1/2cup salsa
Instructions
- Heat 1/2 cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.
- Add zucchini, tofu, and chili powder. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.
- Stir in soy sauce. Top with salsa, if using. Serve with English muffins, warm tortillas, or toasted French bread. Makes abut 4 cups.
Reprinted from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
Nutritional Info *per serving
- Calories 70
- Fat 2.6g
- Saturated Fat 0.5g
- Cholesterol 0mg
- Sodium 150mg
- Carbohydrate 7.8g
- Fiber 2.3g
- Sugars 2.9g
- Protein 5.9g