Directions:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 tablespoon drippings.
- In the drippings, saute celery and onion until tender. Add the tomatoes, parsley, oregano, savory, sage, salt, pepper and zucchini. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 7-10 minutes or until zucchini is tender. Sprinkle with Parmesan cheese and bacon. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.56 Kcal (580 kJ) | ||
| Calories from fat | 73.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 14.52mg | 5% | |
| Sodium | 311mg | 13% | |
| Potassium | 898.78mg | 19% | |
| Total Carbs | 8.69g | 3% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 58.4mg | 97% | |
| Iron | 2mg | 11% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 59.76 Kcal (250 kJ) | ||
| Calories from fat | 31.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 13% | |
|---|---|---|---|
| Cholesterol | 6.26mg | 5% | |
| Sodium | 134.12mg | 13% | |
| Potassium | 387.61mg | 19% | |
| Total Carbs | 3.75g | 3% | |
| Sugars | 0.84g | 8% | |
| Dietary Fiber | 1.15g | 11% | |
| Protein | 3.86g | 18% | |
| Vitamin C | 25.2mg | 97% | |
| Iron | 0.8mg | 11% | |
| Calcium | 34.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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