2 T. vegetable stock or water
1/2 lb. zucchini, quartered lengthwise and cut crosswise into 1 inch pieces
2 green onions, peeled and thinly sliced
1/8 tsp. salt optional
2-1/4 tsp. cilantro or parsley, chopped
1-1/2 tsp. lemon juice

Heat stock and zucchini in a heavy nonstick skillet over medium high heat. Reduce heat to medium low. Add onions and season with salt and pepper to taste. Simmer 4-5 minutes, or until zucchini is tender and liquid is evaporated. Stir in remaining ingredients and serve.

Yield: 4 servings
Calories 64
Fat: 0.4g
Fiber: 3.6g