Squash and Zucchini Medley

  • Yield: 8 servings


1teaspoon minced garlic
1bunch green onions, sliced
4medium yellow squash (about 1 pound), sliced
4medium zucchini (about 1 pound), sliced
1/2cup canned fat-free chicken broth
1/4cup white wine (optional)
1teaspoon dried basil
1teaspoon dried oregano
1teaspoon dried crumbled rosemary
Salt and pepper to taste


  1. Saute garlic and green onions over medium heat for about 3 minutes.
  2. Combine with yellow squash, zucchini, chicken broth and white wine.
  3. Season with basil , oregano, rosemary, and salt and pepper. Cover and cook for 5 minutes until squash is tender. Stir if needed.


Nutritional Info *per serving

  • Calories 28
  • Fat .2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 34mg