Directions:
- In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.97 Kcal (398 kJ) | ||
| Calories from fat | 69.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 193.84mg | 8% | |
| Potassium | 228.03mg | 5% | |
| Total Carbs | 5.08g | 2% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 26.5mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.7 Kcal (371 kJ) | ||
| Calories from fat | 65.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 12% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 1% | |
| Sodium | 181.05mg | 8% | |
| Potassium | 212.98mg | 5% | |
| Total Carbs | 4.75g | 2% | |
| Sugars | 2.48g | 11% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 24.8mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.4mg | 4% | |
* 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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