WW Points: 2
1 whole zucchini
1 whole summer squash
1 clove garlic — crushed and diced
1 tablespoons I can’t Believe It’s Not Butter
1/4 cup grated fresh Parmesan cheese
1/4 cup skim milk
Using a vegetable peeler, slice zucchini and summer squash into very thin slices, so they resemble “ribbons”.
Heat ICBINB in skillet over medium heat. Add crushed garlic. Let cook for abotu 1 min, stirring. Don’t let the garlic burn.
Add ribbons to skillet. Cook and stir until cooked through (approx 3-5 mins). Reduce heat and add cheese and milk.
Stir until cheese & milk are combined. Cook and stir until heated through.
Per Serving: 118 Calories; 7g Fat (46.5% calories from fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.