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3 medium zucchini, cut
in 2
1
⁄2-inch pieces
2 medium bell
peppers, red and/or
yellow, cut in
quarters
2 tablespoons
margarine or butter
3
⁄4 teaspoon dried
dill weed
1 clove garlic, minced
1
⁄8-
1
⁄4 teaspoon salt
1
⁄8-
1
⁄4 teaspoon black
pepper
Position 4 mm slicing disc in work bowl. Add
zucchini and bell peppers. Process to slice.
Melt margarine in large skillet over medium-high
heat. Stir in dill weed, garlic, salt, and pepper. Add
zucchini and bell peppers. Stir to coat vegetables
with seasonings. Cover. Cook for 4 to 6 minutes,
until vegetables are crisp-tender.
Yield: 6 servings.
Per serving: About 55 cal, 1 g pro, 5 g car, 4 g fat,
0 mg chol, 137 mg sod.
Sauteed Zucchini and Peppers
1 medium sweet
potato
1 small (about 8 oz.)
jicama
1 small zucchini, cut in
2
1
⁄2-inch pieces
2 tablespoons
margarine or butter
3 tablespoons fresh
lemon juice
1 tablespoon toasted
sesame seed
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
Position 4 mm shredding disc in work bowl. Add
sweet potato, jicama, and zucchini. Cut to fit feed
tube if necessary. Process to shred.
Melt margarine in large skillet over medium-high
heat. Add vegetables. Cook and stir for 5 minutes,
until vegetables are crisp-tender. Add remaining
ingredients. Cook and stir for 1 minute.
Yield: 6 servings.
Per serving: About 91 cal, 2 g pro, 11 g car,
5 g fat, 0 mg chol, 230 mg sod.
Shredded Vegetable Sauté
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