1 sm Zucchini, shredded 1 sm Onion, sliced thin
1 sm Yellow Squash, shredded 2 tb Water
2 Carrots, shredded 2 ts Margarine
Combine the zucchini, yellow squash, carrots, onion and water in a
skillet. Cover and cook over medium heat for 4 to 5 minutes, or until
the vegetables are tender. Add the margarine. Saute, uncovered, until
all the moisture has evaporated. Serve immediately.
