Directions:
- Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add the pimientos, corn, salt if desired and lemon-pepper; cook and stir for 2-3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese is melted. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.68 Kcal (430 kJ) | ||
| Calories from fat | 56.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 10% | |
|---|---|---|---|
| Cholesterol | 15.46mg | 5% | |
| Sodium | 563.82mg | 23% | |
| Potassium | 392.06mg | 8% | |
| Total Carbs | 4.51g | 2% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 26.5mg | 44% | |
| Iron | 0.8mg | 5% | |
| Calcium | 177.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 93.95 Kcal (393 kJ) | ||
| Calories from fat | 51.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 10% | |
|---|---|---|---|
| Cholesterol | 14.14mg | 5% | |
| Sodium | 515.9mg | 23% | |
| Potassium | 358.73mg | 8% | |
| Total Carbs | 4.13g | 2% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 7.1g | 16% | |
| Vitamin C | 24.3mg | 44% | |
| Iron | 0.8mg | 5% | |
| Calcium | 162.4mg | 18% | |
* 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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