Directions:
- Heat skillet over medium heat; when hot, add pancetta and cook until almost crisp (should only take a minute for thinly sliced pancetta)
- Remove pancetta and set aside.
- Add olive oil to skillet; add onions and saute 3 minutes, then add garlic and cook another 2 minutes or until onion is tender.
- Add zucchini and cook until tender-crisp (you can cover to steam the zucchini if you like)
- Add chicken stock and butter, stirring to coat. Add basil and parmesan and cook another 2 to 3 minutes. Season to taste (between the parmesan and pancetta, I didn't need much salt - taste first before adding!)
- Sprinkle with reserved pancetta when serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.05 Kcal (603 kJ) | ||
| Calories from fat | 88.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 20.38mg | 7% | |
| Sodium | 311.47mg | 13% | |
| Potassium | 620.97mg | 13% | |
| Total Carbs | 6.05g | 2% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 9.04g | 18% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 1.3mg | 7% | |
| Calcium | 133.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 85.36 Kcal (357 kJ) | ||
| Calories from fat | 52.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 15% | |
|---|---|---|---|
| Cholesterol | 12.08mg | 7% | |
| Sodium | 184.57mg | 13% | |
| Potassium | 367.96mg | 13% | |
| Total Carbs | 3.58g | 2% | |
| Sugars | 0.53g | 4% | |
| Dietary Fiber | 0.88g | 6% | |
| Protein | 5.36g | 18% | |
| Vitamin C | 24.6mg | 69% | |
| Iron | 0.8mg | 7% | |
| Calcium | 79mg | 13% | |
* 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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