Ingredients
- 6 ounces of baby carrots
- 3 tablespoons of butter
- 3 zucchini, cut into 1-inch chunks
- 3 yellow squashes, cubed
- 1 tablespoon of fresh dill weed, chopped
- ¼ teaspoon of onion powder
- ½ teaspoon of salt
- 1/3 teaspoon of black pepper
Recipe method
- Cook carrots in medium saucepan and drain.
- Melt butter in pan and add carrots and rest of ingredients.
- Stir until combines and cook until vegetables are tender.
Nutritional information (per serving)
- 116 Calories
- 7g Fat
- 18mg Cholesterol
- 320mg Sodium
- 12g Carbohydrate
- 5g Fibre
- 6g Sugar
- 3g Protein
Diabetic Exchange
- 2 Vegetable
- 1-1/2 Fat
