Directions:
- In a large saucepan, bring the broth, garlic and cayenne to a boil; cook, uncovered, until mixture is reduced by a third. Add carrots. Reduce heat; cover and cook for 4-5 minutes or until tender. Add zucchini; cover and cook for 8-10 minutes or until tender. Drain.
- Combine the cornstarch and milk until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Parmesan cheese and basil; stir gently. Sprinkle with mozzarella cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.25 Kcal (596 kJ) | ||
| Calories from fat | 78.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 13% | |
|---|---|---|---|
| Cholesterol | 45.67mg | 15% | |
| Sodium | 168.58mg | 7% | |
| Potassium | 197.1mg | 4% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 11.82g | 24% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 149.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 158.77 Kcal (665 kJ) | ||
| Calories from fat | 87.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 13% | |
|---|---|---|---|
| Cholesterol | 50.97mg | 15% | |
| Sodium | 188.16mg | 7% | |
| Potassium | 219.99mg | 4% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.67g | 6% | |
| Dietary Fiber | 0.69g | 2% | |
| Protein | 13.19g | 24% | |
| Vitamin C | 5.7mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 167.2mg | 15% | |
* 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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