Directions:
- Heat the butter in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini, squash and saute just until it begins to soften, about 5 minutes. Mix in the tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini and squash are tender but not mushy and the juices have evaporated. Sprinkle with Queso Fresco crumbles over zucchini/squash at a low simmer. Cover and cook the cheese until just tender, about a few minutes. Sprinkle with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59 Kcal (247 kJ) | ||
| Calories from fat | 42.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Cholesterol | 13.26mg | 4% | |
| Sodium | 122.76mg | 5% | |
| Potassium | 50.41mg | 1% | |
| Total Carbs | 1.24g | 0% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 1.9mg | 3% | |
| Calcium | 94.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 205.68 Kcal (861 kJ) | ||
| Calories from fat | 146.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.29g | 7% | |
|---|---|---|---|
| Cholesterol | 46.23mg | 4% | |
| Sodium | 427.97mg | 5% | |
| Potassium | 175.74mg | 1% | |
| Total Carbs | 4.32g | 0% | |
| Sugars | 2.2g | 3% | |
| Dietary Fiber | 0.59g | 1% | |
| Protein | 10.88g | 6% | |
| Vitamin C | 6.5mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 330.5mg | 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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