Directions:
- In a large saucepan, saute onion and garlic in oil until tender.
- Add broth and rice and bring to a boil.
- Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
- Simmer, uncovered about 15 minutes until zucchini is tender.
- Beat together egg, cheese and parsley and gradually whisk into hot soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.24 Kcal (474 kJ) | ||
| Calories from fat | 41.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 35.38mg | 12% | |
| Sodium | 922.08mg | 38% | |
| Potassium | 574.72mg | 12% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 43.3mg | 72% | |
| Iron | 1.3mg | 7% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 32.24 Kcal (135 kJ) | ||
| Calories from fat | 11.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 7% | |
|---|---|---|---|
| Cholesterol | 10.07mg | 12% | |
| Sodium | 262.51mg | 38% | |
| Potassium | 163.62mg | 12% | |
| Total Carbs | 2.94g | 3% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 0.36g | 5% | |
| Protein | 1.48g | 10% | |
| Vitamin C | 12.3mg | 72% | |
| Iron | 0.4mg | 7% | |
| Calcium | 21.4mg | 8% | |
* 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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