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Add a photoServings: 1
Ingredients
- 1 can butter beans (15z)
- 1 med zucchini about 7oz
- 1 x clove garlic optional or possibly use more
- 4 Tbsp. Parmesan cheese
- 1 c. loosely packed fresh basil leaves salt and black pepper to taste
Directions
- 1. Wash the zucchini, but leave it whole. Cook in a pan of simmering water till very soft - about 20 min.
- 2. Drain and rinse the butter beans. Cut ends off the zucchini, squeeze most of the water out of it and chop roughly. Put all ingredients into a blender and puree till smooth.
- 3. Let flavors blend for at least 30 min, then serve with dippers such as breadsticks or possibly carrot sticks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 224g | |
| Calories 123 | |
| Calories from Fat 54 | 44% |
| Total Fat 6.17g | 8% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 325mg | 14% |
| Potassium 569mg | 16% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.47g | 2% |
| Protein 10.59g | 17% |
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