Zucchini and Carrots Julienne Recipe

Servings: 6

• 3 medium zucchini, julienned
• 3 medium carrots, julienned
• 3/8 cup low sodium chicken broth
• 3/4 teaspoon sea salt
• 3/4 teaspoon black pepper
• 3 teaspoons butter

Bring chicken broth to boil in a skillet and reduce by half
Add zucchini, carrots, sea salt and black pepper; cook until crisp
tender. Finish with butter.

Per Serving : 50 Calories; 2g Fat (34.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.