4 medium zucchini, sliced
3/4 cup of shredded carrot
1/2 cup of chopped onion
1/2 cup of water
1/2 cup of plain unsweetened low fat yogurt

Cook the zucchini in boiling water to cover in a medium saucepan for 5 minutes or until crisp tender. Drain well, and set aside. Combine the carrot, onion, and 1/2 cup of water in a large saucepan. Cover and bring to a boil. Reduce the heat, simmer for 10 minutes or until crisp tender, Drain off liquid. Add the yogurt and zucchini to saucepan, stirring gently. Spoon the mixture into a 1 1/2 quart casserole dish coated with cooking spray and bake at 350ºF. for 30 to 40 minutes or until thoroughly heated. Makes 8 servings

Each Servings:  1/2 cup
Exchanges 1 vegetable Chol 1 mg Calories 28 carbo 5 gm Protein 2 gm Fat Tr. Fiber Tr. Sodium 16 mg

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