- 2 large zucchini, cut into 1/4-inch slices
- 1-1/2 teaspoons minced fresh gingerroot
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 1/4 cup sweet-and-sour sauce
- 1/4 teaspoon salt
- In a large skillet, saute zucchini and ginger in oil for 5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Stir in sweet-and-sour sauce and salt; heat through.
3/4 cup: 60 calories, 3g fat (0 saturated fat), 0 cholesterol, 89mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.