Minted summer squash topping
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ⅓ | cup | Minced shallot |
| 1 | cup | Coarsely shredded zucchini |
| 1 | cup | Coarsely shredded yellow squash |
| ¼ | cup | Coarsely shredded carrot |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Minced fresh mint |
Directions
Heat olive oil in a small nonstick skillet over medium heat. Add minced shallot, and saute 1 minute. Add shredded zucchini and next 4 ingredients, and saute 2 minutes or until tender.
Remove from heat, and stir in lemon juice and mint. Yield: 1-½ cups (serving size: ¼ cup).
Per serving: 31 Calories; 2g Fat (42% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 94mg Sodium Serving Ideas : Serve over flounder, salmon, or orange roughy.
Recipe by: Cooking Light, October 1994, page 151 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.
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