Directions:
- Cut zucchini in half lengthwise into 1/2 inch slices.
- In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
- Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
- In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
- Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.5 Kcal (932 kJ) | ||
| Calories from fat | 77.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 13% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 4748.31mg | 198% | |
| Potassium | 271.16mg | 6% | |
| Total Carbs | 28.17g | 9% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 0.3mg | 1% | |
| Calcium | 92.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.84 Kcal (598 kJ) | ||
| Calories from fat | 49.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 13% | |
|---|---|---|---|
| Cholesterol | 3.53mg | 2% | |
| Sodium | 3048.31mg | 198% | |
| Potassium | 174.08mg | 6% | |
| Total Carbs | 18.09g | 9% | |
| Sugars | 2.2g | 14% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 2.47g | 8% | |
| Vitamin C | 10.1mg | 26% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.3mg | 9% | |
* 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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