Directions:
- In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
- Add zucchini, cover, and cook until tender 1-2 minutes.
- *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
- Drain off liquid.
- Add remaining ingredients to pan and toss until cheese melts.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.72 Kcal (413 kJ) | ||
| Calories from fat | 43.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 14.99mg | 5% | |
| Sodium | 302.75mg | 13% | |
| Potassium | 221.37mg | 5% | |
| Total Carbs | 5.85g | 2% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 207mg | 21% | |
| Amount Per 100 g | |||
| Calories | 80.78 Kcal (338 kJ) | ||
| Calories from fat | 35.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 7% | |
|---|---|---|---|
| Cholesterol | 12.26mg | 5% | |
| Sodium | 247.74mg | 13% | |
| Potassium | 181.14mg | 5% | |
| Total Carbs | 4.78g | 2% | |
| Sugars | 1.64g | 8% | |
| Dietary Fiber | 0.6g | 3% | |
| Protein | 7.02g | 17% | |
| Vitamin C | 5.7mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 169.4mg | 21% | |
* 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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