• 1 tsp. olive oil
• 3/4 lb. zucchini, cut into 1/4 inch slices
• 3/4 lb. yellow squash, cut into 1/4 inch slices
• 3 green onions, sliced
• 1/4 cup chicken stock or water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and onions 2 minutes, stirring frequently. Add stock and salt and pepper to taste. Continue to sauté another 2-3 minutes, or until squash is tender and liquid is evaporated.

Per serving: calories 71, fat 1.6g, 18% calories from fat, cholesterol 0mg, protein 3.3g, carbohydrates 12.9g, fiber 3.7g, sugar 8.5g, sodium 56mg, diet points 1.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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