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- Cook onion and garlic in oil in a Dutch oven over medium to
high heat, stirring constantly, until tender.
- Stir in zucchini, bay leaf, basil, oregano, pepper and water.
Cover and cook over meduim heat 10 min.
- Stir in chopped tomato and splenda; cover and cook 5 min.
- Remove and discard bay leaf. Serve immediately.
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