Kenmore KFPDS6, KFPSL6, KFPSL4, KFPFF, KFPSH6 Sauteed Zucchini and Peppers, Shredded Vegetable Sauté

Sauteed Zucchini and Peppers

3medium zucchini, cut in 21⁄2-inch pieces

2medium bell peppers, red and/or yellow, cut in quarters

2tablespoons margarine or butter

3⁄4 teaspoon dried dill weed

1clove garlic, minced 1⁄8-1⁄4teaspoon salt

1⁄8-1⁄4teaspoon black pepper

Position 4 mm slicing disc in work bowl. Add zucchini and bell peppers. Process to slice.

Melt margarine in large skillet over medium-high heat. Stir in dill weed, garlic, salt, and pepper. Add zucchini and bell peppers. Stir to coat vegetables with seasonings. Cover. Cook for 4 to 6 minutes, until vegetables are crisp-tender.

Yield: 6 servings.

Per serving: About 55 cal, 1 g pro, 5 g car, 4 g fat, 0 mg chol, 137 mg sod.

Shredded Vegetable Sauté

1medium sweet potato

1small (about 8 oz.) jicama

1small zucchini, cut in 21⁄2-inch pieces

2tablespoons margarine or butter

3tablespoons fresh lemon juice

1tablespoon toasted sesame seed

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

Position 4 mm shredding disc in work bowl. Add sweet potato, jicama, and zucchini. Cut to fit feed tube if necessary. Process to shred.

Melt margarine in large skillet over medium-high heat. Add vegetables. Cook and stir for 5 minutes, until vegetables are crisp-tender. Add remaining ingredients. Cook and stir for 1 minute.

Yield: 6 servings.

Per serving: About 91 cal, 2 g pro, 11 g car, 5 g fat, 0 mg chol, 230 mg sod.

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