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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 6 servings |
||
| Calories 67 | ||
| Calories from Fat 23 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 204mg | 8% | |
| Potassium 383mg | 10% | |
| Total Carbohydrate 10.4g | 3% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.7g | ||
| Protein 2.0g | 3% | |
Ingredients
- 1 lb zucchini
- 1/2 lb potato
- 3/4 teaspoon cumin
- 1 teaspoon red pepper flakes
- 3/4 teaspoon caraway seed
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 4 garlic cloves, crushed with press
- 1 tablespoon olive oil
Directions
1
Cook whole zucchini in water until soft. Drain and mash coarsely.2
Cook potatoes in water until soft. Cool, peel and mash coarsely.3
Combine all ingredients and stir together briskly.4
Serve at room temperature.
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