- 1 lbs summer Squash
- 1 tbsp walnut oil
- 1 cl garlic, minced
- 1 tsp dried rosemary, crumbled
- 2 tbsp fresh lemon juice
Slice Squash in ¼" rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add Squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through.
Food exchange per serving: 1 vegetables exchange; calories: 31; cho: 0 mg; pro: 1 mg; sod: 3 mg; fat: 2g;