• 1 Tbs. plus 1 tsp. unsalted butter or margarine
• 1 clove garlic, crushed
• 1 green bell pepper, seeded and cut into thin strips
• 1 red bell pepper, seeded and cut into thin strips
• 1 lb. zucchini, cut into thin strips
• 1 Tbs. fresh lemon juice
• 1/8 tsp. salt (optional)

Melt butter in a heavy nonstick skillet over medium high heat. Sauté garlic and bell peppers 4-5 minutes or until peppers begin to soften. Add zucchini and sauté another 4 minutes. Stir in lemon juice, salt and pepper to taste.

Per serving: calories 62, fat 4.1g, 53% calories from fat, cholesterol 10mg, protein 1.8g, carbohydrates 6.4g, fiber 1.8g, sugar 3.3g, sodium 5mg, diet points 1.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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