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2 tablespoons olive oil
3 cloves garlic
2 medium onions, sliced
2 medium carrots, grated
1 medium zucchini, grated
2 (28-ounce) cans low-sodium diced tomatoes in juice
Salt and pepper, to taste
2 tablespoons sugar
Heat olive oil in a medium pot over medium-high heat. Add garlic and onion and sauté until translucent. Add grated carrots and zucchini and cook for 5 minutes.
Add diced tomatoes and juice and bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally. Add salt, pepper, and sugar. Serve immediately.
Each serving contains about 220 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 480 mg sodium, 28 g carbohydrate, 5 g fiber, 20 g sugar, and 4 g protein.
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