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Ingredientes
- 4 lrg Carrots, pared, sliced
- 4 med Zucchinni squash, sliced
- 4 Tbsp. Butter
- 1/2 c. Cream Salt and pepper to taste
Direcciones
- Slowly saute/fry carrots in butter till just tender. Add in zuchinni and cover, stirring occasionally. When desired tenderness in reached, add in sufficient cream to lightly coat the vegetables. Season and serve immediately.
- Note: 1/4 cupParmesan can be substituted for cream, tossing vegetables to coat. Squeeze juice from 1/2 lemon over vegetables).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 69 | 72% |
| Total Fat 7.8g | 10% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 119mg | 5% |
| Potassium 143mg | 4% |
| Total Carbs 6.44g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.03g | 1% |
| Protein 0.66g | 1% |
