Ingredients:
- 1 carrot, peeled and diced small
- 1 stalk celery, diced small
- 1 bay leaf
- 2 zucchini , cut into 1/2-inch thick slices
- 2 summer squash , cut into 1/2-inch thick slices
Directions:
- Heat the olive oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion, carrot, celery, garlic, thyme leaves, and bay leaf and saute until the onion turns translucent. Add the zucchini and summer squash, and salt and black pepper, to taste. Stir to coat with the onion mixture. Sprinkle red bell pepper over squash. Reduce heat to medium-low. Cover and cook until tender about 20 minutes. Transfer to a serving dish and garnish with fresh basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.92 Kcal (272 kJ) | ||
| Calories from fat | 31.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Sodium | 24.54mg | 1% | |
| Potassium | 205.98mg | 4% | |
| Total Carbs | 7.44g | 2% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 36.9mg | 61% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 12.8mg | 71% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 56.55 Kcal (237 kJ) | ||
| Calories from fat | 27.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Sodium | 21.38mg | 1% | |
| Potassium | 179.42mg | 4% | |
| Total Carbs | 6.48g | 2% | |
| Sugars | 3.11g | 14% | |
| Dietary Fiber | 1.75g | 8% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 32.1mg | 61% | |
| Vitamin A | 0.8mg | 29% | |
| Iron | 11.2mg | 71% | |
| Calcium | 24.8mg | 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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