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To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.
This recipe is:
Nutritional Analysis: 1 cup equals 120 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 205 mg sodium, 10 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
Originally published as Zucchini Provencale in
Cooking for 2
Fall 2005, p46
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