Here’s an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it’s so good reheated later in the week," she explains.
0.33333333333333326 cup Each chopped green, sweet red and yellow pepper
1 tablespoon Butter
1 Medium zucchini, chopped
1 Medium yellow summer squash, chopped
1 Medium carrot, shredded
2 Garlic cloves, minced
0.5 teaspoon Salt
0.25 teaspoon Pepper
Nutrition value
23
calories per serving
< 1 g Fat1 g Protein3 g Carbs4 g FiberOther
Current Totals
< 1 g Fat
1 g Protein
3 g Carbs
4 g Fiber
MacroNutrients
Carbs
3 g
Protein
1 g
Fiber
4 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
32 mg
Iron
2 mg
Vitamin A
830 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
27 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
36 mg
Manganese
1 mg
Phosphorus
22 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
