Directions:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
- Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.02 Kcal (632 kJ) | ||
| Calories from fat | 31.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 5% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 234.69mg | 10% | |
| Potassium | 267.28mg | 6% | |
| Total Carbs | 23.99g | 8% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.42 Kcal (404 kJ) | ||
| Calories from fat | 20.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 5% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 1% | |
| Sodium | 149.84mg | 10% | |
| Potassium | 170.65mg | 6% | |
| Total Carbs | 15.32g | 8% | |
| Sugars | 2.15g | 13% | |
| Dietary Fiber | 2.12g | 13% | |
| Protein | 3.94g | 12% | |
| Vitamin C | 5.2mg | 14% | |
| Iron | 0.8mg | 7% | |
| Calcium | 39.9mg | 6% | |
* 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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