ZUCCHINI 'N' CARROTS
Total prep time: 15 min.
1 small Zucchini, halved lengthwise and cut into 1/2-inch slices
1/8 teaspoon Dried marjoram
1/8 teaspoon Dried thyme
1/8 teaspoon Dried chervil
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 teaspoons Reduced-fat butter
1 cup Baby carrots
1/4 cup Water
In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender.
Meanwhile, place the carrots and water in a 1-quart microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.
Yield: 2 servings
One serving: 3/4 cup equals 52 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 203 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic exchanges: 1 vegetable, 1/2 fat
Creative Cooking by Lydia
I can be reached at 608-240-9773 for class information, questions, etc. I am available for classes (all ages) and food presentations or the same for soap making and sewing.