Source:  The Fat Free Living Super Cookbook
by Jyl Steinback, Americas Healthiest Mom

 

Serves:  4

 

1 medium zucchini, cut in half 
1 medium yellow squash, cut in half 
¼ cup Oriental broth 
1/3 tsp. crushed basil
1/3 tsp. pepper
1 tbsp. lime juice 
1½ tsp. low sodium soy sauce
1/3 tsp. ginger
1/3 tsp. dried mint leaves 

  

Place zucchini and squash in a shallow baking dish. In a small bowl, combine broth, lime juice, mint, ginger, basil, pepper, and soy sauce; mix until blended. Pour mixture over vegetables, cover, and refrigerate 1 to 2 hours. Prepare a medium-hot grill; remove vegetables from marinade and cook 5 to 7 minutes per side, brushing frequently with marinade, until golden brown and cooked through. Slice cooked vegetables; toss with remaining marinade and serve.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	18	free	n/a
Fat	0 g
Carbohydrates	4 g
Protein	1 g
Cholesterol	0 mg
Dietary Fiber	1 g
Sodium	125 mg