** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the zucchini, yellow squash, carrots, onion and water in a skillet.
2. Cover and cook over medium heat for 4 to 5 minutes, or until the vegetables are tender.
3. Add the margarine. Saute, uncovered, until all the moisture has evaporated.
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Dietary Notes:
This recipe is very low-sodium with 64mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 202% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Onion allergies.
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