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Vegetable Confetti

One of the best ways to get nutrient rich veggies!

Exchanges: 2 vegetable and 1 fat; calories: 94; carbohydrates: 14 gm; protein: 3 gm; fat: 4 gm; sodium: 183 mg.
Yield: Serves 2 (1 cup serving)


  • 1 sm. zucchini, shredded
  • 1 sm. yellow squash, shredded
  • 2 carrots, shredded
  • 1 sm. onion, sliced thin
  • Salt to taste
  • 2 TBS water
  • 2 tsp. low fat margarine


  1. Combine the zucchini, yellow squash, carrots, onion, and water in a skillet
  2. Salt to taste.  For a professional touch, add dried herbs to your liking
  3. Cover and cook over medium heat for 4-5 minutes or until vegetables are tender
  4. Add margarine
  5. Saute, uncovered, until all moisture has evaporated
  6. Serve immediately

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