2 teaspoon olive oil
1-1/2 lbs. zucchini, cut into 1/4 inch slices
1-1/2 lbs. yellow squash, cut into 1/4 inch slices
6 green onions, sliced
1/2 cup chicken stock or water
Heat oil in a heavy nonstick skillet over medium high heat. Sauté zucchini, yellow squash and onions 2 minutes, stirring frequently. Add stock and salt and pepper to taste. Continue to sauté another 2-3 minutes, or until squash is tender and liquid is evaporated.
Per serving: calories 54, fat 1.5g, 24% calories from fat, cholesterol 0mg, protein 1.8g, carbohydrates 9.1g, fiber 3.4g, sodium 53mg.