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Lemon Squash

Chef.Foodie's picture
Ingredients
  Yellow squash 2 1⁄4 Cup (36 tbs), diagonally sliced
  Zucchini 2 1⁄4 Cup (36 tbs), diagonally sliced
  Canned no salt added chicken broth 1⁄4 Cup (4 tbs), undiluted
  Lemon juice 1 Tablespoon
  Cornstarch 1 Teaspoon
  Reduced calorie margarine 2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

1. Arrange squash and zucchini in a vegetable steamer over boiling water. Cover and steam 6 minutes or until crisp-tender; place in a serving bowl.
2. Combine chicken broth and remaining ingredients in a small saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until slightly thickened. Pour mixture over vegetables; toss gently.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Lemon
Interest: 
Healthy
Servings: 
5

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4
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 41 Calories from Fat 8

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.17 g0.87%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 131.2 mg5.5%

Total Carbohydrates 6 g2.2%

Dietary Fiber 1.8 g7.3%

Sugars 3.2 g

Protein 2 g4.6%

Vitamin A 4% Vitamin C 18.3%

Calcium 1.4% Iron 1.7%

*Based on a 2000 Calorie diet

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Lemon Squash Recipe