Zucchini with Tomato Gravy

24 Jan

This was a yummy side dish that I quite enjoyed.  The sauce is lovely and quite different.  It can be used over baked or broiled chicken or pork chops as well.

Ingredients: 

  • 3 large green zucchini squash, washed and sliced
  • 1 cup of tomato juice or V8
  • 1/3 cup Chicken Broth
  • 2 TBSP light Butter (I use one that’s 50 cal/tbsp)
  • Salt and pepper to taste
  • 3/4 tsp garlic powder

Directions: 

  1. Mix half of the tomato juice and all the corn starch in a small bowl and whisk until mixture is smooth.
  2. In a small skillet, mix tomato juice/cornstarch mixture, remaining 1/2 cup of tomato juice, chicken broth, salt, pepper and garlic powder to the pan.
  3. Bring the tomato gravy mixture to a boil.  Reduce Heat and simmer, stirring constantly for 3 minutes, until thick.
  4. Remove tomato gravy from heat and stir in 1 TBSP of light butter.
  5. In a separate skillet, melt remaining 1 TBSP of butter.
  6. Add sliced zucchini to the melted butter, stir and cook for about 5 minutes until zucchini is soft.  Add a little salt and pepper to the zucchini as it’s cooking.
  7. Once Zucchini is cooked, divide into 4 equal servings of zucchini, topped with tomato gravy.


Makes 4 servings= 76 Calories per serving

Appx 1 weight watchers points plus per serving

 

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