A Cooking Light reader recipe. Great way to get greens into your diet.
Combine the first 10 ingredients in a large saucepan, bring to boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach. Cook 1 minute until spinach wilts. Let stand 5 minutes. Place half of zucchini mixture in a blender and pulse until coarsely pureed. Pour pureed mixture into large bowl. Repeat with remaining zucchini mixture. Stir in half and half. Ladle into bowls and top with grated cheese.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 114 | ||
Calories from Fat: 66 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 344.9mg | 12 % | |
Potassium 174.8mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.3g | ||
Protein 5.6g | 8 % | |
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: 114
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