Harvest Zucchini Recipe
Ingredients
| Zucchini | 1 1⁄4 Pound (5 Small) | |
| Finely chopped onion | 1⁄3 Cup (5.33 tbs), finely chopped | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Dairy sour cream | 1⁄2 Cup (8 tbs) | |
| Milk | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Paprika | 2 Teaspoon | |
| Poppy seeds | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 209 Calories from Fat 166
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 45.9 mg15.3%
Sodium 528.2 mg22%
Total Carbohydrates 9 g3.2%
Dietary Fiber 3.2 g12.8%
Sugars 4.8 g
Protein 4 g7.3%
Vitamin A 42.5% Vitamin C 45.2%
Calcium 10.8% Iron 7.9%
*Based on a 2000 Calorie diet
Directions
In large skillet, cook and stir zucchini and onion in butter until butter is melted.
Cover; cook, stirring occasionally, until zucchini is tender.
Mix remaining ingredients; gently stir into zucchini and heat through.
Chef
