Vegetable confetti

Yield: 2 servings

Measure Ingredient
1 small Zucchini, shredded
1 small Yellow Squash, shredded
2 \N Carrots, shredded
1 small Onion, sliced thin
2 tablespoons Water
2 teaspoons 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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