Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
Recipe by Cooking Light June 1998

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Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans, and rosemary; cook 2 minutes. Stir in spinach and remaining ingredients; cook 1 minute or until spinach wilts and cheese begins to melt. Discard rosemary.

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Nutrition Facts

205 calories; calories from fat 29%; fat 6.7g; saturated fat 2g; mono fat 2.8g; poly fat 1.3g; protein 11.4g; carbohydrates 27.1g; fiber 4.8g; cholesterol 8mg; iron 3.4mg; sodium 932mg; calcium 170mg.
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