Directions:
- With a vegetable peeler or metal cheese slicer, cut very thin slices down the length of each carrot, zucchini and yellow squash, making long ribbons.
- In a large skillet, saute vegetables in butter for 2 minutes. Stir in the remaining ingredients. Cook 2-4 minutes longer or until vegetables are crisp-tender, stirring occasionally. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.46 Kcal (169 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 317.58mg | 13% | |
| Potassium | 130.44mg | 3% | |
| Total Carbs | 3.58g | 1% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 91.61 Kcal (384 kJ) | ||
| Calories from fat | 58.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 4% | |
|---|---|---|---|
| Cholesterol | 17.28mg | 3% | |
| Sodium | 719.07mg | 13% | |
| Potassium | 295.35mg | 3% | |
| Total Carbs | 8.1g | 1% | |
| Sugars | 3.85g | 7% | |
| Dietary Fiber | 2.32g | 4% | |
| Protein | 1.19g | 1% | |
| Vitamin C | 11.3mg | 8% | |
| Vitamin A | 0.8mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 30.4mg | 1% | |
* 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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