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Nutrition Facts
Serving Size 1 (259g) Recipe makes 4 servings
Calories 171
Calories from Fat 58		(33%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 136mg		5%
Potassium 843mg		24%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 4.3g	17%
	Sugars 4.6g
Protein 4.3g		8%
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Zucchini Mix

Recipe #126077 | 45 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Bec
Jun 15, 2005

I love vegetables.

SERVES 4 -6 (change servings and units)

Ingredients

2 zucchini, sliced (zucchini approx 7-inch long)
2 potatoes, peeled and cut into bite-sized pieces
1 carrot, sliced
1 celery, sliced
1 small onion, sliced
1 tablespoon worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon grated parmesan cheese
2 tablespoons butter

Directions

1
Cook potatoes, carrots, celery, and onion in 2 cups boiling salted water for 10 minutes.
2
Add zucchini.
3
Cook an additional 10 minutes or until tender.
4
Drain.
5
Add butter, worcestershire sauce, basil, oregano, and cheese to hot mixture.
6
Combine thoroughly.
7
Serve.

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Featured Reviews for This Recipe

From: J-Lynn

On Jul 8, 2005

I can never find enough creative ways to serve vegetables; thanks for sharing this one! I halved the recipe and steamed everything instead of cooking in water; the cooking time was the same. Also we thought it really needed salt and pepper.

2 people found this review helpful

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