Saute onions, garlic, and celery in oil for 2 minutes. Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb, 5 g fat, 0 mg chol, 67 mg calcium HINT: Use chopped fresh or canned tomatoes instead of tomato sauce. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (831g)|
|Recipe Makes: 6|
|Calories from Fat: 56 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 3782.2mg||130 %|
|Potassium 2617.6mg||69 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 33.1g|
|Protein 11.7g||17 %|
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Calories per serving: 251
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