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Made with fat free skimmed evaporated milk, low in fat and calories. May be prepared with fresh or frozen zucchini
chunks - a comforting taste of the garden in the dead of winter.
Ingredients:
1/4 cup (1/2 stick) butter, or olive oil
8 small zucchini (about 8 inches each), cut into 1 inch pieces OR 2 one quart bags of zucchini chunks from the freezer
2 large onions, peeled and chopped
2 cups low sodium chicken broth
1 can evaporated skimmed milk
1/8 tsp cayenne pepper
fresh ground black pepper
Procedure:
Place olive oil in large skillet, add onions and fresh or frozen zucchini chunks and saute until onions are translucent.
Allow to cool to close to room temperature. Puree in food processor or blender, a small amount at a time, if necessary,
until smooth. Add puree to a large saucepan, or back into the skillet, place over medium heat and stir in the
remaining ingredients, stirring ocassionally until heated through, about 10 to 15 minutes.
Serving Size: If made with chicken broth that is NOT low sodium and olive oil, NOT butter, each 2 cup
serving contains approximately;
205 calories, 8 g protein, 10 g fat ( 1.5 g saturated), 22 g carbohydrate, 585 mg sodium, 2 mg cholesterol
If made with no sodium chicken broth and olive oil NOT butter, each 2 cup serving contains approximately;
190 calories, 8 g protein, 9 g fat (1.4 g saturated), 22 g carbohydrate, 80 mg sodium, 2 mg cholesterol
Diabetic Exchanges 1 protein/meat, 2 fat, 1.5 starch/bread
6 servings
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