Colorful for the eye and for the tastebuds, this dish is a healthy favorite
Sauté onion, pepper and garlic in oil until onion is transparent. Add zucchini, basil and salt, if using. Cook and stir over medium-high heat until squash is half cooked. Add corn, tomato sauce and cheese or cheese substitute, stirring until creamy. Garnish with a little fresh parsley.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 | ||
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Calories: 312 | ||
Calories from Fat: 178 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 1291mg | 45 % | |
Potassium 774.8mg | 20 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 16.3g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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