Try this Zucchini Lemon Butter recipe, or contribute your own.
Suggest a better descriptionPeel, slice and boil zucchini in water to cover until tender. Strain; cool. Mash or puree until smooth. Place in large saucepan; add butter, sugar, lemon juice and rind. Bring to a full boil, stirring frequently. Add certo; boil hard for 2 minutes. Skim off any foam; pack in hot steralized jars. Seal. Store in refrigerator for short periods of time; in freezer for long-term storage. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
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Serving Size: 1 Serving (3335g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8062 | ||
Calories from Fat: 844 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.8g | 125 % | |
Saturated Fat 58.6g | 293 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 244mg | 75 % | |
Sodium 750.4mg | 26 % | |
Potassium 3073.5mg | 81 % | |
Total Carbohydrate 1877.6g | 552 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 1862g | ||
Protein 14.2g | 20 % | |
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: 8062
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