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Mexican Zucchini & Yellow Squash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5962
Energy (kCal)4.62
Carbohydrates (g)0.6842
Total fats (g)0.088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy). | 2. add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow squash 2 - - - -
    zucchini 2 4.62 0.6842 0.5962 0.08800000000000001
    rotel tomato - - - -
    cilantro - - - -
    salt - - - -
    pepper - - - -
    velveeta cheese - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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