1. In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
2. Add tomatoes, basil, salt, pepper and lemon juice mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 30 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 150 mg 6% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 15% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1 Vegetable
See Cook's Note: Summer Squash
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