Zucchini anyone?

If the gardens in your area are anything like mine, then zucchini is beginning to take over the world! This is one tasty way to begin to tame it.

ZUCCHINI GARDEN SKILLET

1/2 cup chopped onion

2 cups diced unpeeled zucchini

1 (10 3/4-ounce) can reduced-fat cream of mushroom soup

1 (8-ounce) can tomato sauce

1/2 cup water

1/2 teaspoon prepared yellow mustard

1/2 teaspoon dried basil leaves

2 cups cooked elbow macaroni, rinsed and drained

1 1/2 cups shredded reduced-fat Cheddar cheese

In a large skillet sprayed with butter-flavored cooking spray, saute onion and zucchini for 5 minutes. Add mushroom soup, tomato sauce, water, mustard and basil. Mix well to combine. Stir in macaroni and Cheddar cheese. Lower heat and simmer for 5 minutes or until cheese melts and mixture is heated through, stirring occasionally. Makes 4 (1 full cup) servings.

Each serving equals: 265 calories, 9 g fat, 16 g protein, 30 g carb., 984 mg sodium, 3 g fiber; Diabetic Exchanges: 1 1/2 Starch, 1 1/2 Meat, 1 1/2 Vegetable.