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Zucchini & Sugar Snap Peas

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 1 Tbsp olive oil
  • 3 small zucchini, cut into 1.5 in. chunks
  • 1/2 lb sugar snap peas, stem and strings removed along both edges of each pea pod
  • 2 green onions, cut into .5 in. pieces
  • 1 Tbsp fresh oregano, chopped, or 1/2 tsp dried

Heat oil in a heavy nonstick skillet over medium high heat. Sauté all ingredients 8-10 minutes, stirring frequently until vegetables are golden and tender crisp.

Calories
50 Cal
Fat
2.5 g
Carbs
5.6 g
Protein
2.1 g
Fiber
2 g
Sugar
2.9 g
Cholesterol
0 mg
Sodium
8 mg


Nutrients

Fiber     2 g
Fat     2.5 g
Sugar     2.9 g
Carbs     5.6 g
Protein     2.1 g
Calories     50 Cal

Fats

Fat, Poly     0.35 g
Fat, Mono     1.7 g
Fat, Sat     0.36 g
Fat, Trans     0 g
Fat, Percent     45 %

Vitamins

Vitamin, K     22 mcg     18 %
Vitamin, A     770 IU     26 %
Vitamin, B12     0 mcg     0 %
Niacin     0.51 mg     3.2 %
Riboflavin     0.13 mg     10 %
Vitamin, C     20 mg     22 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     0.58 mg     3.9 %
Panto, Acid     0.42 mg     8.4 %
Choline     14 mg     2.5 %
Thiamin     0.055 mg     4.6 %

Minerals

Calcium     34 mg     3.4 %
Phosphorus     46 mg     6.5 %
Magnesium     21 mg     5.1 %
Copper     0.067 mg     7.4 %
Fluoride     0 mcg     0 %
Zinc     0.37 mg     3.4 %
Sodium     8 mg     0.53 %
Selenium     0.44 mcg     0.8 %
Manganese     0.21 mg     3 %
Potassium     250 mg     5.3 %
Iron     1.2 mg     15 %
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