Directions:
- Scrub zucchini well before cutting or shredding.
- Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
- Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
- Put mixture into blender or food processor. Puree until smooth.
- Return to saucepan. Add herbs. Add half-and-half. Reheat.
- Serve hot with a spoonful of sour cream on top of each serving.
- Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.54 Kcal (660 kJ) | ||
| Calories from fat | 85.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 15% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 9% | |
| Sodium | 28.52mg | 1% | |
| Potassium | 1186.66mg | 25% | |
| Total Carbs | 12.07g | 4% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 8.66g | 17% | |
| Vitamin C | 83.8mg | 140% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 16% | |
| Calcium | 101.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 52.88 Kcal (221 kJ) | ||
| Calories from fat | 28.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 15% | |
|---|---|---|---|
| Cholesterol | 8.88mg | 9% | |
| Sodium | 9.57mg | 1% | |
| Potassium | 398.34mg | 25% | |
| Total Carbs | 4.05g | 4% | |
| Sugars | 0.3g | 4% | |
| Dietary Fiber | 0.97g | 12% | |
| Protein | 2.91g | 17% | |
| Vitamin C | 28.1mg | 140% | |
| Iron | 1mg | 16% | |
| Calcium | 34.1mg | 10% | |
* 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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