• 2 tsp. olive oil
• 2 small zucchini, cut into 1-1/2 inch chunks
• 5 ounces sugar snap peas, stem and strings removed along both edges of each pea pod
• 1-1/4 green onions, cut into 1/2 inch pieces
• 2 tsp. fresh oregano, chopped, or 1/4 tsp. dried

Heat oil in a heavy nonstick skillet over medium high heat. Sauté all ingredients 8-10 minutes, stirring frequently until vegetables are golden and tender crisp.

Per serving: calories 59, fat 2.5g, 36% calories from fat, cholesterol 0mg, protein 2.4g, carbohydrates 7.8g, fiber 2.5g, sugar 4.7g, sodium 5mg, diet points 1.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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