Side Pannel
Zucchini and Carrot Toss
Zucchini and Carrot Toss
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Vegetables
Ingredients List
- 1 c Zuchinni chunks
- 1 c Carrot slices
- 1 ts Orange juice
- 1/2 ts Lemon juice
- 1/4 ts Tarragon
- 1/8 ts Each
- 1/2 ts Melted margarine
- Salt and pepper
Directions
Steam carrots over hot water. When they are about halfway done, add
zucchini chunks and continue cooking until both are just tender. Remove to
a warmed serving dish. Combine the rest of the ingredients, pour over
vegetables, and toss gently to coat. Makes 3 servings of about 2/3 cups=
each.
per serving: 30 Kcal 0.8g fat (0.1g sat fat) 22% CFF 79mg Na 1.9g fiber
(1.0g PRO/ 0.8g FAT/ 5.4g CHO) Exchanges: 1 1/4 VEGETABLES
zucchini chunks and continue cooking until both are just tender. Remove to
a warmed serving dish. Combine the rest of the ingredients, pour over
vegetables, and toss gently to coat. Makes 3 servings of about 2/3 cups=
each.
per serving: 30 Kcal 0.8g fat (0.1g sat fat) 22% CFF 79mg Na 1.9g fiber
(1.0g PRO/ 0.8g FAT/ 5.4g CHO) Exchanges: 1 1/4 VEGETABLES
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