| 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 igor@digex.net on Jan 28, 1997.
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