Directions:
- 1. Put onion, garlic, squash/zucchini, bell pepper into a large saucepan with a couple tablespoons of Olive Oil. Put on high heat and brown the veggies slightly. While browning, sprinkle basil on veggies. When veggies are slightly remove from heat and add cheese. Cover pan.
- 2. In a separate stick-free pan, put the tomatoes and cook at medium to hi heat for about 5 minutes, stirring occasionally. Let the juice from the tomatoes evaporate some.After five minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 797.39 Kcal (3339 kJ) | ||
| Calories from fat | 257.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.6g | 44% | |
|---|---|---|---|
| Cholesterol | 356.49mg | 119% | |
| Sodium | 1760.75mg | 73% | |
| Potassium | 1501.95mg | 32% | |
| Total Carbs | 18.25g | 6% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 106.69g | 213% | |
| Vitamin C | 52.3mg | 87% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 21.6mg | 120% | |
| Calcium | 1118.1mg | 112% | |
| Amount Per 100 g | |||
| Calories | 102.89 Kcal (431 kJ) | ||
| Calories from fat | 33.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 44% | |
|---|---|---|---|
| Cholesterol | 46mg | 119% | |
| Sodium | 227.19mg | 73% | |
| Potassium | 193.8mg | 32% | |
| Total Carbs | 2.36g | 6% | |
| Sugars | 1.49g | 46% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 13.77g | 213% | |
| Vitamin C | 6.8mg | 87% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.8mg | 120% | |
| Calcium | 144.3mg | 112% | |
* 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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