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I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots.
Annabelle Erhart of Missoula, Montana
This recipe is:
Nutritional Analysis: One serving (3/4 cup) equals 72 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 277 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Originally published as Zucchini with Basil Cream in
Light & Tasty
June/July 2002, p27
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