Lemon Zucchini-Squash Sauté

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Lemon Zucchini-Squash Sauté

 

1-tablespoon olive oil

2 med. zucchini, 1 pound cut lengthwise into quarters,

then into 1 1/2 inch pieces-about 2 cups

2 yellow squash, 1 pound cut diagonally into 1/4 in

slices -2 cups

1 clove garlic, minced

1/2 teaspoon dried oregano

1/2-teaspoon pepper

1/4-teaspoon salt

1 tablespoon lemon juice

1 teaspoon grated lemon zest

 

In large nonstick skillet heat oil over medium-high heat.

Add next 6 ingredients and cook about 6 minutes or until

tender, stirring occasionally. Stir in juice and zest,

remove from heat. 6 servings

48 cals., 2 g. protein, 2 g. fat, 0 mg. Chol., 6 g.

carbs., 181 mg.sodium, 2 g. fiber

 

 

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