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|
|Calories from Fat: 178 (57%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 312
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