Directions:
- In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm.
- In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese.
- Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.58 Kcal (656 kJ) | ||
| Calories from fat | 130.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 22% | |
|---|---|---|---|
| Cholesterol | 30.11mg | 10% | |
| Sodium | 257.09mg | 11% | |
| Potassium | 109.23mg | 2% | |
| Total Carbs | 2.69g | 1% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 138.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 225.33 Kcal (943 kJ) | ||
| Calories from fat | 188.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.93g | 22% | |
|---|---|---|---|
| Cholesterol | 43.34mg | 10% | |
| Sodium | 369.99mg | 11% | |
| Potassium | 157.2mg | 2% | |
| Total Carbs | 3.88g | 1% | |
| Sugars | 0.53g | 1% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 6.59g | 9% | |
| Vitamin C | 4.5mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 198.9mg | 14% | |
* 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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