Vegetarian Spaghetti Sauce

2 Tbsp olive oil
2 small onions, chopped
3 cloves garlic, chopped
11/4 C zucchini, sliced
1 Tbsp oregano, dried
1 Tbsp basil, dried
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste*
2 medium tomatoes, chopped
1 C water

*Reduce sodium by using 6-oz can of no salt added tomato paste.
New sodium content for each serving is 260 mg.


1. In medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil
for 5 minutes on medium heat.
2. Add remaining ingredients and simmer, covered, for 45 minutes.
Serve over spaghetti.

Yield: 6 servings
Serving size: 3/4 cup
Each serving provides:
Calories: 102
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 459 mg
Total fiber: 5 g
Protein: 3 g
Carbohydrates: 14 g
Potassium: 623 mg