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Zucchini With Artichoke Hearts Recipe
|Zucchini||4 Small, unpeeled, cut in 1//4-inch slices|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Italian style salad dressing||8 Ounce|
|Tomato||1 Large, cut into wedges|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 853 Calories from Fat 582
% Daily Value*
Total Fat 66 g101.4%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4687.8 mg195.3%
Total Carbohydrates 64 g21.2%
Dietary Fiber 11.2 g45%
Sugars 36.1 g
Protein 14 g28.1%
Vitamin A 85.1% Vitamin C 251.4%
Calcium 18.4% Iron 38.2%
*Based on a 2000 Calorie diet
Put the zucchini in a saucepan with the artichoke hearts and dressing.
Bring to a boil and simmer, covered, about 10 minutes, or until tender.
Drain, but reserve the liquid.
Chill well, at least 4 hours.
When ready to serve arrange on a platter and arrange tomato wedges on top.
Pour the reserved, liquid over, season lightly, and sprinkle generously with parsley.