Directions:
- In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
- Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.62 Kcal (861 kJ) | ||
| Calories from fat | 105.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 32.72mg | 11% | |
| Sodium | 591.79mg | 25% | |
| Potassium | 81.3mg | 2% | |
| Total Carbs | 19.26g | 6% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 117.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 122.3 Kcal (512 kJ) | ||
| Calories from fat | 62.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 18% | |
|---|---|---|---|
| Cholesterol | 19.46mg | 11% | |
| Sodium | 351.97mg | 25% | |
| Potassium | 48.36mg | 2% | |
| Total Carbs | 11.45g | 6% | |
| Sugars | 0.75g | 5% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 3.18g | 11% | |
| Vitamin C | 2.4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 69.8mg | 12% | |
* 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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