| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 6 | Servings | ||
INGREDIENTS
| 2 | ts | Olive oil |
| 1/3 | c | Minced shallot |
| 1 | c | Coarsely shredded zucchini |
| 1 | c | Coarsely shredded yellow squash |
| 1/4 | c | Coarsely shredded carrot |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Minced fresh mint |
INSTRUCTIONS
Heat olive oil in a small nonstick skillet over medium heat. Add minced shallot, and saute 1 minute. Add shredded zucchini and next 4 ingredients, and saute 2 minutes or until tender. Remove from heat, and stir in lemon juice and mint. Yield: 1-1/2 cups (serving size: 1/4 cup). Per serving: 31 Calories; 2g Fat (42% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 94mg Sodium Serving Ideas : Serve over flounder, salmon, or orange roughy. Recipe by: Cooking Light, October 1994, page 151 Posted to MC-Recipe Digest V1 #392 by [email protected] on Jan 28, 1997.
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