Combine the zucchini, potato and 1 cup of water in a small Dutch oven. Cover and bring to a boil. Boil for 10 minutes or until crisp tender, do not drain. Sauté the onions in margarine until tender, add to zucchini and potato. Add 1/2 cup of water, tarragon and bouillon granules, stirring to blend. add skim mil, and cook over medium heat until thoroughly heated. Makes 4 servings Recipe provided by http://www. Basic-Recipes.com

Each Servings:  1 cup
Exchanges 1 Starch Chol Tr. Calories 94 Carbo 18 gm Protein 3 gm Fat 2 gm Fiber 1 gm Sodium 53 mg

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