“This has a perfect mixture that surely fits your appetite!”

INGREDIENTS

1 zucchini, quartered
1 yellow squash, quartered
1/2 red onion, chopped
1 cup sliced mushrooms
1 tbsp olive oil
2-4 tbsp flour
2 cups low-sodium vegetable broth
1/2-3/4 cup non-fat sour cream
Cooked noodles or rice (about 1 cup per person)

DIRECTIONS

• In a saucepan, sauté onions and squash in olive oil over medium heat until soft, about 5 minutes. Add mushrooms and sauté about 5 minutes or until mushrooms are lightly browned.
• Stir in flour and cook for 2 minutes, stirring constantly to avoid scorching. Remove from heat for 2 minutes and slowly add ½ cup vegetable broth.
• Return to heat and gradually add the remaining broth. Cook for about 5 minutes. Stir in sour cream (it okay to add more than ½ cup if you like it creamier).
• Serve over cooked noodles or brown rice.
• Serving Size: 1/4 of sauce with 1 cup cooked noodles.