2 TB butter
1 cup scallions, chopped
4 garlic cloves, pressed
1 small can mushrooms
1 cup chicken broth
3 small zucchini, sliced thin
3 small summer squash, sliced thin
1/2 tsp salt
1/4 tsp pepper
2 medium tomatoes, diced
5 leaves fresh basil, chopped
2 TB grated Parmesan

Melt butter in dutch oven over medium heat and saute scallions until
limp.  Add garlic, mushrooms, broth, zucchini, squash, salt and pepper
and raise heat until boiling.  Reduce heat, cover and simmer until
squash is tender/crisp.  Remove from heat and stir in tomatoes and
basil, cover and let sit about 10 minutes until tomatoes are warm (you
are not trying to cook them, just warm them).  Top with Parmesan and
serve.

Makes 4 servings.  Per serving: 124 kcal, 5g protein, 7g fat, 13g
carbohydrate, 4g fiber, 9g net carb.