Recipes for the Soul--Lemon Zucchini-Squash Sauté

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Lemon Zucchini-Squash Sauté1-tablespoon olive oil2 med. zucchini, 1 pound cut lengthwise into quarters, then into 1 ½inch pieces-about 2 cups2 yellow squash, 1 pound cut diagonally into ¼ in slices -2 cups1 clove garlic, minced½ teaspoon dried oregano½ teaspoon pepper¼ teaspoon salt1 tablespoon lemon juice1 teaspoon grated lemon zestIn large nonstick skillet heat oil over medium-high heat. Add next 6ingredients and cook about 6 minutes or until tender, stirringoccasionally. Stir in juice and zest, remove from heat. 6 servings48 cals., 2 g. protein, 2 g. fat, 0 mg. Chol., 6 g. carbs., 181 mg.sodium, 2 g. fiber

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