Parmesan Zucchini and Squash

29 Sep Parmesan Zucchini and Squash

Parmesan Zucchini and Squash
Summer vegetables with light cheese taste
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Prep Time
30 min
Total Time
40 min
Prep Time
30 min
Total Time
40 min
175 calories
22 g
7 g
8 g
8 g
2 g
493 g
151 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
493g
Amount Per Serving
Calories 175
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 7mg
2%
Sodium 151mg
6%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
24%
Sugars 16g
Protein 8g
Vitamin A
64%
Vitamin C
275%
Calcium
18%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 T. margarine
  2. 1-1/2 c. thinly sliced zucchini and squash
  3. 1/2 c. chopped red bell pepper
  4. 1/4 c. chopped onion
  5. 1 T. water
  6. 1/4 tsp. black pepper
  7. 4 tsp. grated Parmesan cheese
Instructions
  1. Heat a nonstick frying pan to medium.
  2. Add margarine, vegetables, black pepper and water.
  3. Cover and simmer for three minutes.
  4. Uncover, increase heat to medium high and stir fry until tender crisp.
  5. Serve sprinkled with grated Parmesan cheese.
Notes
  1. Potassium: 35
  2. Sodium: 203
  3. Phosphorus: 42
beta
calories
175
fat
8g
protein
8g
carbs
22g
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