Lemony summer squash
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Summer squash |
| 1 | tablespoon | Walnut oil; |
| 1 | clove | Garlic; minced |
| 1 | teaspoon | Dried rosemary; crumbled |
| 2 | tablespoons | Fresh lemon juice; |
Directions
Slice squash in ¼" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.
Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; PRO: 1mg; SOD: 3mg; FAT: 2g;
Source: Light & Easy Diabetic Cuisine by Betty Marks Brought you and yours via Nancy O'Brion and her Meal-Master