Directions:
- Cook the mushrooms, garlic, black pepper and oregano in the broth (or wine) until cooked through.
- Add the zucchini and continue cooking for a few minutes.
- Add the Ancho chili puree - to make the puree soak the dried chili in water until it plumps back up then puree in a food processor with a little water (if needed) until smooth.
- Simmer for 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.42 Kcal (144 kJ) | ||
| Calories from fat | 2.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 57.09mg | 2% | |
| Potassium | 550.13mg | 12% | |
| Total Carbs | 5.23g | 2% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 1.5mg | 8% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 25.87 Kcal (108 kJ) | ||
| Calories from fat | 1.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 42.91mg | 2% | |
| Potassium | 413.44mg | 12% | |
| Total Carbs | 3.93g | 2% | |
| Sugars | 0.52g | 3% | |
| Dietary Fiber | 1.13g | 6% | |
| Protein | 2.95g | 8% | |
| Vitamin C | 25.8mg | 57% | |
| Iron | 1.1mg | 8% | |
| Calcium | 22.1mg | 3% | |
* 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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