Directions:
- In a large skillet, saute the zucchini, yellow squash and onion in butter until crisp tender. Add the tomato, salt, garlic salt, basil and pepper. Cook 2-3 minutes longer or until heated through. Sprinkle with Parmesan cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.68 Kcal (191 kJ) | ||
| Calories from fat | 32.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 6% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 3% | |
| Sodium | 213.48mg | 9% | |
| Potassium | 103.06mg | 2% | |
| Total Carbs | 2.17g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 95.95 Kcal (402 kJ) | ||
| Calories from fat | 68.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 6% | |
|---|---|---|---|
| Cholesterol | 20.65mg | 3% | |
| Sodium | 448.41mg | 9% | |
| Potassium | 216.48mg | 2% | |
| Total Carbs | 4.56g | 1% | |
| Sugars | 2.6g | 5% | |
| Dietary Fiber | 1.12g | 2% | |
| Protein | 3.09g | 3% | |
| Vitamin C | 12.1mg | 10% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 74.8mg | 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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