SUMMER SQUASH SAUT?
Olive oil-flavored vegetable cooking spray
1/2 tsp. Olive oil
1 small Yellow squash, sliced
1 small Zucchini, sliced
1 clove Garlic, minced
2 Tbl. Canned no-salt-added beef broth, undiluted
1/8 tsp. Salt
1/8 tsp. Pepper
2 tsp. Chopped fresh parsley
Coat a small nonstick skillet with cooking spray; add oil. Place over medium heat until hot.
Add yellow squash and zucchini; saut? 2 minutes.
Add garlic; saut? 1 minute. Stir in beef broth, salt, and pepper.
Cover and cook 3 minutes or until squash is tender.
Sprinkle with parsley.
Yield: 2 servings
Calories 30; calories from fat 42%; fat 1.4g; saturated fat 0.2g; carbohydrate 3.9g; protein 1.2g; cholesterol 0mg; sodium 144 mg
Exchanges: 1 vegetable
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