Instructions: Heat olive oil in a small nonstick skillet over medium heat. Add minced shallot, and saute 1 minute. Add shredded zucchini and next 4 ingredients, and saute 2 minutes or until tender.

Remove from heat, and stir in lemon juice and mint.

Yield: 1-1/2 cups

(serving size: 1/4 cup).

Serving Ideas : Serve over flounder, salmon, or orange roughy.

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