In a skillet, saute onion in oil until tender. Stir in zucchini,
green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 39 (57%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 1.8mg||1 %|
|Sodium 43.4mg||1 %|
|Potassium 363.2mg||10 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 4.7g|
|Protein 2.4g||3 %|
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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: 69
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