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:
- Mix half of the tomato juice and all the corn starch in a small bowl and whisk until mixture is smooth.
- 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.
- Bring the tomato gravy mixture to a boil. Reduce Heat and simmer, stirring constantly for 3 minutes, until thick.
- Remove tomato gravy from heat and stir in 1 TBSP of light butter.
- In a separate skillet, melt remaining 1 TBSP of butter.
- 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.
- 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
