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|
|Calories from Fat: 66 (58%)|
|Amt Per Serving||% DV|
|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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