Orange-Spiked Zucchini and Carrots


Both zucchini and carrots are full of insoluble fiber, which maintains the proper functioning of the digestive system.

Yield

Makes 7 servings

Ingredients

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)

Preparation

  1. 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.

Nutritional Information

Calories 41
Calories from Fat 3 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 10 g
Fiber 3 g
Protein 1 g
Sodium 31 mg

Dietary Exchange

Vegetable 2

Check out more recipes for Vegetable Side Dish