Recipe - Minted Summer Squash Topping

2 teaspoon Olive oil
1/3 cup Minced shallot
1 cup Coarsely shredded zucchini
1 cup Coarsely shredded yellow
squash
One fourth cup Coarsely shredded carrot
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Fresh lemon juice
1 tablespoon Minced fresh mint

Heat olive oil in a small nonstick skillet over medium heat. Add minced
shallot, and saute 1 minute. Add shredded zucchini and next 4 ingredients,
and saute 2 minutes or until tender.

Remove from heat, and stir in lemon juice and mint. Yield: 1One half cups
(serving size: One fourth cup).

Per serving: 31 Calories; 2g Fat (42% calories from fat); 1g Protein; 4g
Carbohydrate; 0mg Cholesterol; 94mg Sodium

Serving Ideas : Serve over flounder, salmon, or orange roughy.

Recipe by: Cooking Light, October 1994, page 151

Posted to MCRecipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.