Try this Zucchini with Corn and Peppers recipe, or contribute your own.
Suggest a better descriptionMelt butter in a wide frying pan over medium-high heat. Add zucchini, corn, pepper, onion, and garlic. Cook, stirring frequently, until most of vegetable liquid has evaporated and vegetables are crisp-tender (about 5 minutes). Add salt and pepper to taste. Recipe by: Easy Basics, p. 143 Posted to MC-Recipe Digest V1 #732 by Diana Stephens
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 102 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 30.5mg | 1 % | |
Potassium 32mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.3g | 0 % | |
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: 108
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