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Suggest a better descriptionIn a covered saucepan, cook zucchini and onion in small amount of bioling lightly salted water about 5 minutes or just till tender. Drain well. Add butter or margarine, parsley, lemon juice, and dill weed; sprinkle with a little salt and pepper. Toss to coat. Recipe by: BHG dieters cookbook, p. 180 Posted to MC-Recipe Digest V1 #732 by Diana Stephens
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 55 | ||
Calories from Fat: 51 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 3mg | 0 % | |
Potassium 27.7mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
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: 55
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