My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!
In a skillet, saute onion in oil until tender. Stir in zucchini,
green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 69 | ||
Calories from Fat: 39 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 43.4mg | 1 % | |
Potassium 363.2mg | 10 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 4.7g | ||
Protein 2.4g | 3 % | |
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: 69
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