Italian Vegetable Saute
|Garlic||1 Clove (5 gm), minced|
|Dried oregano leaves||1⁄4 Teaspoon|
|Dried marjoram leaves||1⁄4 Teaspoon|
|Julienne cut zucchini||2 Cup (32 tbs)|
|Onion||1 Small, thinly sliced and separated into rings|
|Canned whole tomatoes||16 Ounce, drained, cut up (1 Can)|
|Sliced pitted black olives||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Heat Oil in large skillet.
Add garlic, oregano and marjoram.
Saute over moderate heat until garlic is light brown.
Add zucchini and onion.
Stir to coat.
Saute 5 to 7 minutes, or until tender.
Stir in tomatoes, olives (optional), salt and pepper.
Cook until heated through.
Stir in Parmesan cheese.
Serving size: Complete recipe
Calories 692 Calories from Fat 397
% Daily Value*
Total Fat 46 g70.1%
Saturated Fat 9.5 g47.3%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 2286.8 mg95.3%
Total Carbohydrates 59 g19.8%
Dietary Fiber 14.6 g58.4%
Sugars 9.9 g
Protein 24 g47.9%
Vitamin A 79.8% Vitamin C 159.7%
Calcium 60.7% Iron 49.8%
*Based on a 2000 Calorie diet