Directions:
- In a large hot saucepan heat oil.
- Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant.
- Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften.
- Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender.
- Serve over rice.
- Top with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.64 Kcal (786 kJ) | ||
| Calories from fat | 100.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 195.71mg | 8% | |
| Potassium | 121.39mg | 3% | |
| Total Carbs | 15.63g | 5% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 159.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 172.26 Kcal (721 kJ) | ||
| Calories from fat | 92.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 17% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 4% | |
| Sodium | 179.67mg | 8% | |
| Potassium | 111.44mg | 3% | |
| Total Carbs | 14.35g | 5% | |
| Sugars | 1.36g | 6% | |
| Dietary Fiber | 1.59g | 7% | |
| Protein | 6.29g | 14% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 146.1mg | 16% | |
* 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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