Directions:
- Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes. Add the tomatoes and cook 5 minutes more. The vegetables
- Should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1336.04 Kcal (5594 kJ) | ||
| Calories from fat | 243.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.04g | 42% | |
|---|---|---|---|
| Sodium | 14123.23mg | 588% | |
| Potassium | 6139.83mg | 131% | |
| Total Carbs | 245.51g | 82% | |
| Sugars | 109.7g | 439% | |
| Dietary Fiber | 27.04g | 108% | |
| Protein | 29.58g | 59% | |
| Vitamin C | 246.7mg | 411% | |
| Iron | 13.5mg | 75% | |
| Calcium | 356.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 64.75 Kcal (271 kJ) | ||
| Calories from fat | 11.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 42% | |
|---|---|---|---|
| Sodium | 684.46mg | 588% | |
| Potassium | 297.56mg | 131% | |
| Total Carbs | 11.9g | 82% | |
| Sugars | 5.32g | 439% | |
| Dietary Fiber | 1.31g | 108% | |
| Protein | 1.43g | 59% | |
| Vitamin C | 12mg | 411% | |
| Iron | 0.7mg | 75% | |
| Calcium | 17.3mg | 36% | |
* 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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