Directions:
- Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.24 Kcal (960 kJ) | ||
| Calories from fat | 189.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.03g | 32% | |
|---|---|---|---|
| Sodium | 17.51mg | 1% | |
| Potassium | 544.11mg | 12% | |
| Total Carbs | 8.87g | 3% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 32.4mg | 54% | |
| Iron | 0.7mg | 4% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.73 Kcal (468 kJ) | ||
| Calories from fat | 92.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 32% | |
|---|---|---|---|
| Sodium | 8.54mg | 1% | |
| Potassium | 265.19mg | 12% | |
| Total Carbs | 4.32g | 3% | |
| Sugars | 2.17g | 18% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 1.52g | 6% | |
| Vitamin C | 15.8mg | 54% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.3mg | 3% | |
* 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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