- 1 cup sliced zucchini
- 1 cup sliced yellow summer squash
- 2 tablespoons finely chopped onion
- 1/2 teaspoon olive oil
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- Dash garlic powder
- Dash pepper
- In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.
2/3 cup: 37 calories, 1g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.