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Suggest a better descriptionSaute the onion until translucent; stir into the yogurt. Lightly saute the zucchini and squash. Spread the rice on the bottom of a medium-sized baking dish. Combine the zucchini, squash, red pepper, and dill. Place on top of the rice. Pour the yogurt-onion mixture over the squash and top with bread crumbs. Bake for 30 minutes or until crumbs are lightly browned in a pre-heated 350 degree F oven. Makes 6 servings. Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger. Posted to fatfree digest V97 #204 by "Lachman, Diane"
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Serving Size: 1 Serving (1160g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1194 | ||
Calories from Fat: 59 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 9mg | 3 % | |
Sodium 268.2mg | 9 % | |
Potassium 1458.4mg | 38 % | |
Total Carbohydrate 246.8g | 73 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 234.1g | ||
Protein 35.7g | 51 % | |
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: 1194
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