Directions:
- Heat a 12-inch nonstick skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the onion and cook, stirring, until crisp-tender, about 3 minutes longer. Add the zucchini and season with salt and pepper and cook until crisp-tender, 2 to 3 minutes longer. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.6 Kcal (471 kJ) | ||
| Calories from fat | 75.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 324.81mg | 14% | |
| Potassium | 239.87mg | 5% | |
| Total Carbs | 8.74g | 3% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 35.6mg | 59% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 12.6mg | 70% | |
| Calcium | 25mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.86 Kcal (380 kJ) | ||
| Calories from fat | 61.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 13% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 262.11mg | 14% | |
| Potassium | 193.57mg | 5% | |
| Total Carbs | 7.05g | 3% | |
| Sugars | 3.63g | 18% | |
| Dietary Fiber | 1.91g | 9% | |
| Protein | 0.71g | 2% | |
| Vitamin C | 28.8mg | 59% | |
| Vitamin A | 1mg | 41% | |
| Iron | 10.2mg | 70% | |
| Calcium | 20.2mg | 2% | |
* 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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