Yield: Makes 6 servings.


3 small zucchini

3 small carrots

2 scallions

1 Tbsp. extra virgin olive oil

Water or fat-free, reduced-sodium broth

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

Dash of lemon juice, or to taste

1-2 tsp. fresh basil leaves, chopped (or 1/4-1/2 tsp. dried), to


1 Tbsp. chives, chopped


Cut the zucchini and carrots into very thin slices (the size of

wooden matchsticks). Cut the scallions into thin slices,

including a little of the green. In a medium-sized skillet, heat

the oil. Add the carrots and begin to saut�, stirring

frequently. When they begin to soften, add the zucchini and

scallions. (Add a tablespoon or two of water or broth, if

needed). Since the heat should be rather high, do not add the

garlic until the vegetables are almost done, or it may brown.

Season with salt and pepper and add lemon juice to taste when

the vegetables are crisp-tender. Sprinkle with basil and chives

and serve immediately.

Nutritional Information Per Serving: 41 calories, 2 g. total fat

(0 g. saturated fat),

5 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber,

21 mg. sodium

Diabetic Exchanges: 1 Vegetable, 1/4 Fat

11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)11:12, 26 June 2007 (MST)World Recipes

Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,

and the Wisdom to know when to go home.


Contributed by: Edit

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