Sauteed Julienned Summer Vegetables-Zoodles

By SMorrissey

Servings: 4 • Size: 1 cup • Old Points: 1 pts • Weight Watcher Points+: 2 pt
Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g
Sodium: 24 mg (without salt) • Cholest: 0 mg

Ingredients

• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• I use a Spiral Vegetable Slicer (See note)
• 8 oz zucchini, cut into julienne strips
• 8 oz yellow squash, cut into julienne strips
• 4 oz (1 medium) carrot, cut into julienne strips
• salt and fresh cracked pepper, to taste
• Note
• I bought this one at Amazon
• Tri-blade Vegetable Slicer By Spiralizer, 30% Heavier Duty Than Others, Lifetime "No Hassle" Warranty, Fresh Veggie Pasta Maker, Easiest Way to Eat More Veggies
• Sold by Bitoni USA

Details

Adapted from skinnytaste.com

Preparation

Step 1

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.

Makes 4 cups.