Squash-Broccoli Medley

½ cup fresh mushrooms, sliced
1 tsp. canola oil
1 cup fresh broccoli, cut in 1-inch pieces
1 cup fresh yellow summer squash, sliced
1 cup fresh zucchini squash, sliced
¼ tsp. salt
1/8 tsp. pepper
½ cup water
¼ tsp. lemon rind, grated

Cook mushrooms in canola oil in a non-stick skillet about 3 minutes.  Add remaining ingredients except lemon rind.  Cover and simmer gently until vegetables are tender, about 5 minutes.  Uncover and raise heat until most of liquid is gone.  Gently stir in lemon rind.

Note :  Vary the vegetables, using any that you desire or have on hand.

Yield: 4 (1/2-cup) servings

PER SERVING: 
CALORIES: 32       
FAT: 2g            SATURATED FAT: 0g 
SODIUM: 154mg
CARBOHYDRATE: 7g       
PROTEIN: 2g            
FIBER: 2.7g
CHOLESTEROL: 0mg

WeightWatchers Points:  0

Diabetic Exchange: 1 vegetable

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