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Contributed by:
 Susan P.

Ingredients: Spray Olive Oil 1 1/2 Tablespoons Reduced Fat Parmesan Cheese Salt and Fresh Ground Pepper to taste 2 green tomatoes, sliced thin 1 medium zucchini or portion of a large one, sliced thin 1 medium crookneck squash or portion of a large yellow zucchini or crookneck, sliced thin

Directions:

• Warm non-stick skillet over medium-low heat.

• Place the sliced tomatoes in a container with the Parmesan Cheese and salt and pepper.

• Place lid on container and shake to coat both sides of the tomato slices.

• Add Spray Olive Oil to skillet and place tomato slices in skillet and cook about 3 minutes on each side adding salt and pepper if needed.

• Remove tomatoes. Run some water over the sliced squash in a colander, shake "dry." ( This moisture is needed to help the cheese stick to the zucchini.)

• Toss the squash and zucchini with the remaining Parmesan and lightly oil the pan again with spray oil to "stir-fry" the squash (they won't take as long).

Since it takes nearly 5 cups of zucchini to make one block of carbohydrate, and each 2 tomatoes equals one carb, you can play with the portions or add other veggies to the mix like onions or bell peppers. I LOVE the taste of fried green tomatoes, so this inspiration just made my summer! Hope you enjoy it, too.