• 1/4 cup vegetable stock or water
• 1 lb. zucchini, quartered lengthwise and cut crosswise into 1 inch pieces
• 4 green onions, peeled and thinly sliced
• 1/4 tsp. salt (optional)
• 1-1/2 Tbs. cilantro or parsley, chopped
• 1 Tbs. lemon juice

Heat stock and zucchini in a heavy nonstick skillet over medium high heat. Reduce heat to medium low. Add onions and season with salt and pepper to taste. Simmer 4-5 minutes, or until zucchini is tender and liquid is evaporated. Stir in remaining ingredients and serve.

Per serving: calories 64, fat 0.4g, 5% calories from fat, cholesterol 0mg, protein 2.8g, carbohydrates 14.2g, fiber 3.6g, sugar 9.6g, sodium 24mg, diet points 1.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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