Directions:
- In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
- While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.43 Kcal (554 kJ) | ||
| Calories from fat | 57.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 10% | |
|---|---|---|---|
| Cholesterol | 17.07mg | 6% | |
| Sodium | 90.59mg | 4% | |
| Potassium | 186.98mg | 4% | |
| Total Carbs | 7.13g | 2% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 82.33 Kcal (345 kJ) | ||
| Calories from fat | 35.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 10% | |
|---|---|---|---|
| Cholesterol | 10.61mg | 6% | |
| Sodium | 56.32mg | 4% | |
| Potassium | 116.24mg | 4% | |
| Total Carbs | 4.43g | 2% | |
| Sugars | 1.61g | 10% | |
| Dietary Fiber | 0.76g | 5% | |
| Protein | 1.59g | 5% | |
| Vitamin C | 6.1mg | 16% | |
| Iron | 0.5mg | 5% | |
| Calcium | 21.3mg | 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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