Try this California Vegetable Bowl recipe, or contribute your own.
Suggest a better descriptionIn 10 inch skillet combine zucchini, corn, onion, and green pepper. Sprinkle with salt and water. Cover; simmer, stirring occasionally, 8-10 minutes or til vegies are tender; drain well. Add butter or margarine and dill; toss lightly to coat.
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Serving Size: 1 Serving (958g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 570 | ||
Calories from Fat: 246 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 61mg | 19 % | |
Sodium 255.1mg | 9 % | |
Potassium 2235.1mg | 59 % | |
Total Carbohydrate 81.4g | 24 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 64.6g | ||
Protein 16.3g | 23 % | |
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: 570
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