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Ingredientes
- butter
- 12 crackers, coarsely crushed (approximately 3/4 c.)
- 3/4 teaspoon basil
- 2 cloves garlic
- 3 carrots, cut into 1/4-inch slices
- 1/4 pound green beans
- 2 tbsp. water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 sm. zucchini, cut into 1/2-inch slices
- 1 green pepper, cut into 1/2-inch strips
Direcciones
- In 10-inch skillet over low heat, in 3 Tbsp. warm butter, cook crushed crackers and basil till golden brown, stirring frequently. Remove to plate and set aside.
- Crush garlic cloves. In same skillet over medium-low heat, in 2 Tbsp. butter, cook garlic till lightly brown. Add in carrots, green beans, water, salt and pepper. Heat to boiling. Cover and cook 5 min.
- Add in zucchini and green pepper. Cook uncovered till vegetables are tender-crisp, about 10 min, stirring frequently. Spoon crumb mix proportionately over vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 206 | 75% |
| Total Fat 23.43g | 29% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 493mg | 21% |
| Potassium 511mg | 15% |
| Total Carbs 15.15g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.0g | 3% |
| Protein 3.94g | 6% |
