Directions:
- In a large skillet, bring the water to a boil over medium-high heat.
- Add the carrots, cover, and cook for 3 to 4 minutes.
- Add the zucchini and yellow squash; cook, uncovered, for 5 minutes, or until the water evaporates.
- Reduce the heat to low and add the remaining ingredients; stir until well combined.
- Cook for 5 to 8 minutes, or until the vegetables are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.52 Kcal (178 kJ) | ||
| Calories from fat | 25.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 172.63mg | 7% | |
| Potassium | 138.65mg | 3% | |
| Total Carbs | 4.09g | 1% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.4mg | 14% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 70.96 Kcal (297 kJ) | ||
| Calories from fat | 43.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 4% | |
|---|---|---|---|
| Cholesterol | 12.74mg | 3% | |
| Sodium | 288.05mg | 7% | |
| Potassium | 231.36mg | 3% | |
| Total Carbs | 6.82g | 1% | |
| Sugars | 3.2g | 8% | |
| Dietary Fiber | 2.01g | 5% | |
| Protein | 0.89g | 1% | |
| Vitamin C | 5.5mg | 6% | |
| Vitamin A | 0.7mg | 14% | |
| Iron | 0.1mg | 0% | |
| Calcium | 27.3mg | 2% | |
* 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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