Cheesy Potatoes & Zucchini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 111.5
- Total Fat: 4.5 g
- Cholesterol: 3.0 mg
- Sodium: 122.7 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.6 g
- Protein: 5.1 g
View full nutritional breakdown of Cheesy Potatoes & Zucchini calories by ingredient
Introduction
I made this to use up some left-over potatoes and zucchini. I made this to use up some left-over potatoes and zucchini.Number of Servings: 8
Ingredients
-
3 cups chopped Zucchini
1 cup chopped Onions, raw
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw, chopped
1 tbsp chopped Garlic
1 cup, shredded Cheddar or Colby Cheese, Low Fat
2 tbsp Olive Oil
.5 tsp Knorr Chicken Bouillion Reduced Sodium mixed 1/2 cup hot water
Directions
1. Chop veggies.
2. Add olive oil to pan and heat pan on medium.
3. Add the chopped veggies and cook on medium-low. If veggies start to stick, add some chicken bouillon that has been mixed in water.
4. After veggies are cooked, add to a bowl with the cheese and mix well.
Serving Size: Makes 8 1/2-cup servings
2. Add olive oil to pan and heat pan on medium.
3. Add the chopped veggies and cook on medium-low. If veggies start to stick, add some chicken bouillon that has been mixed in water.
4. After veggies are cooked, add to a bowl with the cheese and mix well.
Serving Size: Makes 8 1/2-cup servings