1 (16 oz.) can whole tomatoes
1 (20 oz.) can white kidney beans, drained
2 c. zucchini, sliced thin
Salt & freshly ground pepper to taste

Empty tomatoes into saucepan; break up tomatoes with fork. Stir in beans and zucchini. Heat to boiling. Reduce heat, cover and simmer until zucchini is crisp-tender, 10 to 15 minutes. Season with salt and pepper to taste. 8 servings (3/4 cup each). 75 calories. 0 fat. 0 cholesterol. 5 grams protein.