Both zucchini and carrots are full of insoluble fiber, which maintains the proper functioning of the digestive system.
Makes 7 servings
|1||pound zucchini, cut into 1/4-inch slices|
|1||package (10 ounces) frozen sliced carrots, thawed|
|1||cup unsweetened orange juice|
|1||stalk celery, finely chopped|
|2||tablespoons chopped onion|
|Salt and black pepper (optional)|
- Combine all ingredients in large nonstick saucepan. Simmer, covered, 10 to 12 minutes or until zucchini is tender. Uncover and continue to simmer, stirring occasionally, until most of the liquid has evaporated.
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||3 %|
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