Ingredients:
- several grinds of black pepper
- freshly grated nutmeg , about 4 passes on the microplane
Directions:
- Prep the vegetables.
- Heat oil and butter in saute pan.
- Add shallot and garlic, cook about one minute over medium heat.
- Add zucchini and stir to coat with butter/oil mixture.
- Add seasonings.
- Cook just enough to evaporate the moisture extracted from the zucchini.
- Immediately remove from the heat and stir in sour cream and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.39 Kcal (416 kJ) | ||
| Calories from fat | 64.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 16.89mg | 6% | |
| Sodium | 212.62mg | 9% | |
| Potassium | 199.94mg | 4% | |
| Total Carbs | 7.96g | 3% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.85 Kcal (594 kJ) | ||
| Calories from fat | 91.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 11% | |
|---|---|---|---|
| Cholesterol | 24.1mg | 6% | |
| Sodium | 303.46mg | 9% | |
| Potassium | 285.36mg | 4% | |
| Total Carbs | 11.36g | 3% | |
| Sugars | 4.19g | 12% | |
| Dietary Fiber | 1.69g | 5% | |
| Protein | 3.09g | 4% | |
| Vitamin C | 8.2mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 63.2mg | 4% | |
* 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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