Directions:
- In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
- In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
- Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.05 Kcal (218 kJ) | ||
| Calories from fat | 24.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 4% | |
|---|---|---|---|
| Sodium | 817.05mg | 34% | |
| Potassium | 365.88mg | 8% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 0.5mg | 3% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 28.04 Kcal (117 kJ) | ||
| Calories from fat | 13.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 4% | |
|---|---|---|---|
| Sodium | 440.14mg | 34% | |
| Potassium | 197.09mg | 8% | |
| Total Carbs | 2.47g | 2% | |
| Sugars | 0.87g | 6% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 0.98g | 4% | |
| Vitamin C | 14.4mg | 45% | |
| Iron | 0.3mg | 3% | |
| Calcium | 13.8mg | 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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