Zucchini with Edamame and Tomatoes

By á-7307

Nutritional Information
1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 95mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 6%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 small zucchini, cut lengthwise into fourths, then cut crosswise into 1/2-inch slices
• 1 cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), thawed
• 1 medium tomato, coarsely chopped (1/2 cup)
• 2 teaspoons chopped fresh basil leaves
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 tablespoon shredded Parmesan cheese

Preparation

Step 1

1. In 2-quart saucepan, heat 1/4 cup water to boiling over medium heat. Add zucchini and edamame; simmer 3 to 5 minutes or until vegetables are crisp-tender. Drain well; return to saucepan.
2. Stir in remaining ingredients except cheese. Cook and stir about 1 minute or until heated.
3. Place zucchini mixture in serving dish. Sprinkle with cheese.