1/2 c Chopped red onions

3 Garlic cloves; minced

1 Celery rib; sliced

2 tb Canola oil

1/2 ts Tumeric

1/2 ts Cumin powder

3 c Cubed zucchini

2 1/2 c Tomato sauce

1 c Frozen peas

3 pn Cayenne pepper

Saute onions, garlic, and celery in oil for 2 minutes. Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb, 5 g fat, 0 mg chol, 67 mg calcium

HINT: Use chopped fresh or canned tomatoes instead of tomato sauce. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias