Directions:
- In a large saucepan, combine the beans, bouillon and garlic powder; cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain.
- Cut zucchini into 1/2-in. slices. Hollow out centers, leaving 1/4-in. rings; discard the centers. Thread beans and peppers through squash rings.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 350° for 15-20 minutes or until zucchini is crisp-tender. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.68 Kcal (288 kJ) | ||
| Calories from fat | 35.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 3% | |
| Sodium | 355.65mg | 15% | |
| Potassium | 252.22mg | 5% | |
| Total Carbs | 7.22g | 2% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 35.4mg | 59% | |
| Iron | 0.4mg | 2% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.02 Kcal (276 kJ) | ||
| Calories from fat | 34.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 9.9mg | 3% | |
| Sodium | 341.89mg | 15% | |
| Potassium | 242.46mg | 5% | |
| Total Carbs | 6.94g | 2% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 2.6g | 11% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 34mg | 59% | |
| Iron | 0.4mg | 2% | |
| Calcium | 40.1mg | 4% | |
* 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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