Recipes

Zucchini Scramble
Makes 4 cups

This quick scramble makes a delicious breakfast. Serve it with English muffins, warm tortillas or toasted French bread.

• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchini, finely diced (about 2 cups)
• ½ pound firm tofu, diced
• 1 teaspoon chili powder
• 1–2 tablespoons reduced-sodium soy sauce
• about 1/2 cup salsa (optional)
• English muffins, warm tortillas or toasted French bread for serving

Heat 1/2 cup of water in a large non-stick skillet. Add onion and garlic. Cook over high heat, stirring often, until soft, about 5 minutes.

Add zucchini, tofu, and chili powder. Reduce heat and cook, stirring often, until zucchini is tender, about 5 minutes. Add a small amount of additional water if necessary to prevent sticking.

Stir in soy sauce. Top with salsa if desired.

Per serving: 98 calories; 8 g protein; 13 g carbohydrate; 3 g fat; 4 g fiber; 316 mg sodium; calories from protein: 29%; calories from carbohydrates: 46%; calories from fats: 25%

Recipe from Healthy Eating for Life for Cancer by Vesanto Melina, M.S., R.D.

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