Good saute with Chicken Breast stuffed with Prosiutto and Mozzarella, and Beef.
1. Cut the onion in half lenghwise. The cut each half ito 1/4 inch thick slices.
2. Core the peppers, cut them in half lengthwise, and remove the seeds and membranes. Then cut the peppers into strips 3 inches long an 1/4 inch wide.
3. Cut the zucchini in half lengthwise then into strips 3 inches long and 1/4 inh wide. Blanch the zucchini in boiling salted water to cover, only 1 to 2 minutes. Drain the zucchini in a olandr and rinse under cold running water. Pat dry. (All the veggies can be prepared ahead of time.)
4. To saute the vegetables, heat the oil in a wok or a large heavy skillet over medium-high heat. When it is hot add the onions and cook, stirring 2 to 3 minutes. Add the red peppers and saute unti softened, 3 to 4 minutes. Then add the zucchini ad toss just until heated through 2 to 3 minutes. Add the thyme and stir well. Serve with Parmesan sprinkled over the top.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 91 | ||
Calories from Fat: 45 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 100.4mg | 3 % | |
Potassium 460.1mg | 12 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6.1g | ||
Protein 4.3g | 6 % | |
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: 91
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