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
- 1 cup fresh
Mushrooms cut in half
- One, 10 oz can
condensed Cream of Mushroom Soup
- 1/2 cup Onions
- 1 TBsp freshly
- 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
Barbara Herondorf, L.D.
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