| |
| 1˝ Tablespoons |
|
Unsalted Butter or Margarine |
|
| 1 clove |
|
Garlic, minced |
|
| 1 whole |
|
Green Bell pepper, seeded and cut into strips |
|
| 1 whole |
|
Red Bell pepper, seeded and cut inot strips |
|
| 1 lb |
|
Zucchini, cut into thin strips |
|
| 1 tablespoon |
|
Fresh Lemon Juice |
|
| 1/8 teaspoon |
|
salt |
|
|
|
| |
| 1 |
Melt butter in heavy non-stick skillet over medium high heat. Sauté garlic and bell peppers 4-5 minutes or until peppers begin to soften. |
| 2 |
Add zucchini and sauté another 4 minutes. |
| 3 |
Stir in lemon juice., salt and pepper to taste. |
|
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
62.00 |
|
| Calories From Fat (53%) |
|
32.82 |
|
| |
|
% Daily Value |
| Total Fat 4.10g |
|
6% |
|
| Cholesterol 10.00mg |
|
3% |
|
| Sodium 5.00mg |
|
0% |
|
| Carbohydrates 6.40g |
|
2% |
|
| Dietary Fiber 1.80g |
|
7% |
|
| Sugar 3.30g |
|
|
|
| Net Carbohydrates 4.60g |
|
|
|
| Protein 1.80g |
|
4% |
|
|
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |