Zucchini with Onions and Tomatoes

I prepared this dish to serve with the Italian Style Flounder Roll ups I made on Thursday.  I spotted this recipe on the the Food.com website.  It is a great recipe and I love how the flavors of the vegetables tasted with the fresh basil and olive oil.  The recipe yields 4 servings at about 60 calories each.  Enjoy!

Zucchini with Onions and Tomatoes

1 Tablespoon olive oil (recipe called for 3 TBS, but it tasted fine with less oil)
Non-stick cooking spray
4 small zucchini sliced thin and quartered
1/2 medium onion chopped
1 medium tomato diced
fresh basil to taste
1/4 teaspoon red pepper flakes
salt to taste
parmesan cheese

Cut the zucchini in bite size pieces.

Chop the onions and dice the tomato.

Spray a heavy skillet with nonstick cooking spray, add the olive oil and heat until warm.  Add the onions and zucchini and cook until tender and lightly browned, about 20 minutes.  Add the rest of the ingredients and cook until the juices thicken a little, about 5-10 minutes.

Serve with grated parmesan cheese.  Yields 4 servings at approximately 60 calories each.