|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|
|Reduced calorie margarine||2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
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.