Vegetable Confetti
Yield: 2 servings
1 sm Zucchini, shredded 1 sm Onion, sliced thin
1 sm Yellow Squash, shredded 2 tb Water
2 Carrots, shredded 2 ts Margarine
Combine the zucchini, yellow squash, carrots, onion and water in a
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered, until
all the moisture has evaporated. Serve immediately.
Serves 2
One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4
Sodium: 83 Potassium: 453 Cholesterol: 0
Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
441 sm Zucchini, shredded 1 sm Onion, sliced thin
1 sm Yellow Squash, shredded 2 tb Water
2 Carrots, shredded 2 ts Margarine
Combine the zucchini, yellow squash, carrots, onion and water in a
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered, until
all the moisture has evaporated. Serve immediately.
Serves 2
One Serving = Calories: 94 Carbohydrates: 14 Protein: 3 Fat: 4
Sodium: 83 Potassium: 453 Cholesterol: 0
Exchange Value: 2 Vegetable Exchanges + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
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