2 sm. yellow squash, shredded
4 carrots, shredded
2 sm. onion, sliced thin
4 tbsp. water
4 tsp. olive oil
Salt and pepper, to taste
Combine the zucchini, yellow squash, carrots, onion, and water in a skillet. Cover and cook over medium heat for 4-5 minutes or until vegetables are tender. Drain any excess water. Add olive oil and saute, uncovered. Season with salt and pepper. Serve immediately. Yields 4 servings.
Exchanges: 2 vegetable and 1 fat
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