| 2 Tbsp. |
olive oil |
| 2 |
small onions, chopped |
| 3 cloves |
garlic, chopped |
| 1-1/4 C |
zucchini, sliced |
| 1 Tbsp. |
oregano, dried |
| 1 Tbsp. |
basil, dried |
| 1 8-oz. can |
tomato sauce |
| 1 6-oz. can |
tomato paste |
| 2 |
medium tomatoes, chopped |
| 1 C |
water |
 In a medium skillet, heat oil. Saute onions, garlic and zucchini in oil for 5 minutes on medium heat. |
| Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti. |
Makes 6 servings. Serving size: 3/4 Cup.
Nutrition Facts
| Calories |
102 |
Sodium |
459 mg |
| Total fat |
5 g |
Calcium |
42 mg |
| Saturated fat |
1 g |
Magnesium |
37 mg |
| Cholesterol |
0 mg |
Potassium |
623 mg |
| Fiber |
5 g |
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To reduce sodium:
Use a 6-oz. can of no-salt-added tomato paste. New sodium total = 260 mg.
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Source: National Heart, Lung and Blood Institute
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