I enjoy cooking and have a big garden every year. I like to fix this colorful side dish that makes the most of fresh zucchini and carrots. Annabelle Erhart of Missoula, Montana.
4 inch Medium zucchini, cut into 2 julienne strips
1 teaspoon Cornstarch
0.25 cup 2 milk
0.25 cup Grated Parmesan Cheese
1 teaspoon Tablespoon minced fresh basil or 1 dried basil
0.25 cup Shredded Part Skim Mozzarella Cheese
Nutrition value
100
calories per serving
3 g Fat10 g Protein7 g Carbs2 g FiberOther
Current Totals
3 g Fat
10 g Protein
7 g Carbs
2 g Fiber
MacroNutrients
Carbs
7 g
Protein
10 g
Fiber
2 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
114 mg
Iron
1 mg
Vitamin A
720 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
18 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
1 mg
Phosphorus
116 mg
Selenium
9 mcg
Zinc
1 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