Squash and Pepper Medley

Source: Curves Member Guide
Prep Time: 30 minutes

1 pound zucchini or yellow squash
1 red bell pepper
2 tablespoons olive oil
2 tablespoons minced fresh chives
½ teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon
¼ cup grated parmesan cheese

Cut squash and pepper into julienne strips. Heat olive oil in skillet. Add chives and saute briefly. Add squash and pepper to skillet, with salt and pepper, and saute 4 minutes. Remove from heat. Pour over lemon juice and parmesan cheese and toss to coat well.
Makes 4 servings.

Nutrition facts per serving: calories: 115, fat 9 g, saturated fat 2.5 g, protein 3 g, carbohydrates 6 g, fiber 1 g, cholesterol 6 mg, sodium 376 mg