Directions:
- In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.6 Kcal (187 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 21.21mg | 1% | |
| Potassium | 122.85mg | 3% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 11.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 112.91 Kcal (473 kJ) | ||
| Calories from fat | 79.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 5% | |
|---|---|---|---|
| Sodium | 53.7mg | 1% | |
| Potassium | 311mg | 3% | |
| Total Carbs | 8.14g | 1% | |
| Sugars | 3.86g | 6% | |
| Dietary Fiber | 2.46g | 4% | |
| Protein | 1.19g | 1% | |
| Vitamin C | 9.4mg | 6% | |
| Vitamin A | 0.8mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 28.4mg | 1% | |
* 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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