10 Ingredients
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 cups multicolored pattypan squash, halved lengthwise
  • 3 cups baby zucchini, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
135
7% daily value
2 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

5% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

6% 18

Carbs (net)

- 12

Fiber

23% 6

Sugars

- 7

Sugars, added

- 0

Protein

17% 9

Cholesterol

- 0

Sodium

15% 349

Calcium

11% 107

Magnesium

32% 128

Potassium

40% 1396

Iron

17% 3

Zinc

16% 2

Phosphorus

39% 275

Vitamin A

12% 107

Vitamin C

213% 128

Thiamin (B1)

18% 0

Riboflavin (B2)

10% 0

Niacin (B3)

15% 3

Vitamin B6

29% 1

Folate equivalent (total)

33% 131

Folate (food)

- 131

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

170% 136
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