Directions:
- Cook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.28 Kcal (889 kJ) | ||
| Calories from fat | 89.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 33.3mg | 11% | |
| Sodium | 17.37mg | 1% | |
| Potassium | 570.76mg | 12% | |
| Total Carbs | 25.63g | 9% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 5.51g | 11% | |
| Vitamin C | 38.3mg | 64% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.9mg | 38% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.12 Kcal (390 kJ) | ||
| Calories from fat | 39.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 15% | |
|---|---|---|---|
| Cholesterol | 14.61mg | 11% | |
| Sodium | 7.62mg | 1% | |
| Potassium | 250.37mg | 12% | |
| Total Carbs | 11.24g | 9% | |
| Sugars | 2.11g | 19% | |
| Dietary Fiber | 1.7g | 15% | |
| Protein | 2.42g | 11% | |
| Vitamin C | 16.8mg | 64% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3mg | 38% | |
| Calcium | 21.8mg | 5% | |
* 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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