Mommy's on a diet

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

Tags: low calorie tomato gravy, low calorie zucchini with tomato gravy, squash and gravy, squash and tomatoes, tomato gravy, zucchini, zucchini and tomatoes