From Light & Tasty Magazine

I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots. —Annabelle Erhart of Missoula, Montana


INGREDIENTS



* 1 cup chicken broth
* 2 garlic cloves, minced
* Dash cayenne pepper
* 2 small carrots, julienned
* 4 medium zucchini, cut into 2-inch julienne strips
* 1 teaspoon cornstarch
* 1/4 cup 2% milk
* 1/4 cup grated Parmesan cheese
* 1 tablespoon minced fresh basil or 1 teaspoon dried basil
* 1/4 cup shredded part-skim mozzarella cheese

SERVINGS 6
CATEGORY Low Fat
METHOD Other stovetop
PREP 5 min.
COOK 20 min.
TOTAL 25 min.


DIRECTIONS




In a large saucepan, bring the broth, garlic and cayenne to a boil; cook, uncovered, until mixture is reduced by a third. Add carrots. Reduce heat; cover and cook for 4-5 minutes or until tender. Add zucchini; cover and cook for 8-10 minutes or until tender. Drain.
    Combine the cornstarch and milk until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Parmesan cheese and basil; stir gently. Sprinkle with mozzarella cheese. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (3/4 cup) equals 72 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 277 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.