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Zucchini and Squash
Source: dLife

Buttered zucchini and yellow squash with shredded carrots.

Prep Time: 8 minutes
Cook Time: 6 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 101.9
Total Carbs 15.1 g
Dietary Fiber 5.0 g
Sugars 7.4 g
Total Fat 4.1 g
Saturated Fat 2.5 g
Unsaturated Fat 0.3 g
Potassium 662.0 mg
Protein 2.7 g
Sodium 50.5 mg
Dietary Exchanges
1 Fat , 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  small zucchini
1 each  Squash, summer, fresh, medium, FDA
2 each  fresh carrots
1 each  small onions
2 tbsp  cold water
2 tsp  unsalted butter
  1. Mix together the zucchini, yellow squash, carrots, onion, and water in a skillet.
  2. Cook, covered, for about 4 to 5 minutes over medium heat.
  3. Stir in the margarine. Saute until the liquid has evaporated.

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