Vegetable confetti
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Zucchini, shredded |
| 1 | small | Yellow Squash, shredded |
| 2 | Carrots, shredded | |
| 1 | small | Onion, sliced thin |
| 2 | tablespoons | Water |
| 2 | teaspoons | Margarine |
Directions
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.