Green Beans and Zucchini with Sauce Verte Recipe

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Green Beans and Zucchini with Sauce Verte
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Ingredients:

Directions:

  1. For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  2. For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 125.58 Kcal (526 kJ)
Calories from fat 88.65 Kcal
% Daily Value*
Total Fat 9.85g 15%
Sodium 106.13mg 4%
Potassium 440mg 9%
Total Carbs 7.78g 3%
Sugars 2.48g 10%
Dietary Fiber 3.07g 12%
Protein 3.44g 7%
Vitamin C 32mg 53%
Iron 1.5mg 9%
Calcium 47.1mg 5%
Amount Per 100 g
Calories 78.19 Kcal (327 kJ)
Calories from fat 55.19 Kcal
% Daily Value*
Total Fat 6.13g 15%
Sodium 66.08mg 4%
Potassium 273.94mg 9%
Total Carbs 4.84g 3%
Sugars 1.54g 10%
Dietary Fiber 1.91g 12%
Protein 2.14g 7%
Vitamin C 19.9mg 53%
Iron 1mg 9%
Calcium 29.3mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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