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EZ Zucchini

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Vegetable Soup Homemade

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from Barbara's Kitchen

EZ Zucchini

You haven't eaten zucchini until you've tried this tasty dish made with mushroom soup. The soup combines with the vegetables while cooking to create a delicious sauce and a low fat gravy. Serve sauce over mashed potatoes, a baked potato, rice, or noodles.


  • 4 cups sliced Green Zucchini and Yellow Squash (with a clean kitchen scrubber, scrub and wash the skin well - do not peel the skin off - cut off edges of zucchini and squash and slice into 1/2 inch round pieces)
  • 1 cup fresh Mushrooms cut in half
  • One, 10 oz can condensed Cream of Mushroom Soup
  • 1/2 cup Onions
  • 1 TBsp freshly chopped Garlic
  • 3/4 cup Water
  • Paprika (optional)


Add soup to 3/4 cup water in a shallow 10"x10" oven-safe baking dish. Heat with garlic until mixture is smooth. Add squash, zucchini, mushrooms, and onions. Cover loosely to let the steam out and bring to a boil. Reduce heat and cook on the stove top for 15 minutes, stirring often, until vegetables get slightly soft. Place in the oven loosely covered at 350 degrees for 30 minutes - stir vegetables once during the last 15 minutes of cooking time. Remove from the oven - vegetables will be boiling - cool for 10 minutes, then sprinkle with paprika and serve.

-For variation, add lots of free vegetables allowed on the CarboH diet plan.

-Yellow squash is high in Vitamin A. Cook it with the skin after washing thoroughly. The seeds, as well as the skin, are a good source of fiber.

-Try adding a few drops of Worcestershire Sauce for a zestier tasting sauce.

Where do you get your nutrition information? Most states now have licensure laws for Dietitians and Nutritionists. Be sure your nutrition advisor is "Licensed" by the State as a Licensed Dietitian (LD) or Licensed Nutritionist (LN), or in states that don't have licensure laws, a Registered Dietitian.



CarboH, Inc.
Barbara Herondorf, L.D.




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