Spring Fry


Okay people, I’m willing Spring to come by making this! Ha!

1 zucchini
1 yellow squash
2 carrots
1 Tbsp extra virgin olive oil

In a bowl, shred all the vegetables by using a peeler. Once done, heat skillet over medium heat and add oil. Add vegetables and sauté for about 5-8 minutes. You do not want them to mush; just become tender. Remove from heat and serve.

Yields: 4 cups
Serving size: 1 cup
Calories per serving: 48

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