Directions:
- Prepare gremolata by combining the lemon zest, garlic, parsley and tarragon in a small bowl; set aside.
- Heat butter in a large skillet over medium-high heat.
- Add shallot and beans, cook 3 minutes, stirring frequently.
- Add carrots and cook 3 minutes longer, stirring frequently.
- Add zucchini, yellow squash and bell pepper; cook stirring frequently until vegetables are crisp-tender, about 5 minutes.
- Sprinkle with the gremolata and lemon juice, toss to combine and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.82 Kcal (573 kJ) | ||
| Calories from fat | 77.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 30.9mg | 1% | |
| Potassium | 377.96mg | 8% | |
| Total Carbs | 14.23g | 5% | |
| Sugars | 6.65g | 27% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 52.1mg | 87% | |
| Vitamin A | 1.2mg | 38% | |
| Iron | 13.6mg | 76% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.89 Kcal (330 kJ) | ||
| Calories from fat | 44.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 13% | |
|---|---|---|---|
| Cholesterol | 13.2mg | 8% | |
| Sodium | 17.81mg | 1% | |
| Potassium | 217.92mg | 8% | |
| Total Carbs | 8.2g | 5% | |
| Sugars | 3.83g | 27% | |
| Dietary Fiber | 2.28g | 16% | |
| Protein | 1.45g | 5% | |
| Vitamin C | 30mg | 87% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 7.9mg | 76% | |
| Calcium | 28.8mg | 5% | |
* 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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