Ingredients
- 1 summer squash
- 30 ml lemon juice (fresh)
- 16 ml walnut oil
- 1 gr rosemary (dried)
- some garlic
Slice squash in 1 cm rounds. Heat oil in a non-stick skillet and cook garlic 1 minute. Add squash and cook, stirring gently, until tender, about 4 minutes. Stir in remaining ingredients and heat through. Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; PRO: 1mg; SOD: 3mg; FAT: 2g;