Photo: Cala
Estimated Nutrition (whole recipe, rough)
474
Calories
14g
Protein
20g
Fat
63g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ingredients
- 5 cup zucchini, chopped
- 1 large potato, peeled
- -cut into 1" cubes
- 1 cup water
- 3 green onions
- -thinly sliced
- 1 tbsp margarine, melted
- -reduced calorie
- 1/2 cup water
- 1 1/2 tsp dried whole tarragon
- 1/2 tsp bouillon gramules
- -chicken-flavored
- 1/2 cup skim milk
- =
Directions
1
Combine zucchini, potato, and 1 cup water in a small dutch oven. Cover and bring to a boil. Boil 10 mins or until crisp-tender (do not drain). Saute onions in margarine until tender; add to zucchini and potato. Add ½ c water, tarragon, and bouillon granules stirring to blend. Add skim milk, and cook over medium heat until thoroughly heated.
Recipe sourced from
fandom