** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Thinly slice or chop the zucchini. heat the butter in a saucepan, add the zucchini and stew gently over a low fire until they are very soft, nearly melted (15 to 20 minutes). Stir in the hot bouillon, and season with lemon juice, pepper, and a dash or two of nutmeg. Add parsley and simmer, covered, for another 5 minutes. If you like, stir in a spoonful or so of cream, and serve at once over hot, drained egg pasta.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Sulfites, Fructose Malabsorption allergies.
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