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Add a photoServings: 4
Ingredients
- 2 tsp extra virgin olive oil
- 1 tsp chopped garlic
- 1 med onion sliced
- 4 c. sliced small zucchini squash
- 3 c. very warm chicken broth
- 1 Tbsp. chopped fresh dill (or possibly 1 tspn dry dill)
- 1/2 tsp finely-grnd black pepper
- 1 c. Jarlsberg cheese shredded
Directions
- Heat oil in a nonstick pan. Add in garlic and saute/fry till golden brown. Add in onion, and cook till soft and beginning to brown. Add in squash, and saute/fry for 2 min over medium heat. Pour in 1 c. broth and cover to steam for 10 min. Add in more liquid if necessary.
- Whirl squash mix in food processor. Add in dill, pepper and cheese. Whirl till smooth, scraping down sides of container. Add in remaining warm broth and whirl to mix. Chill.
- Optional garnish: Swirl or possibly dollop individual portions with light lowfat sour cream or possibly nonfat plain yogurt and sprigs of dill.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 29 | 33% |
| Total Fat 3.29g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 288mg | 12% |
| Potassium 1129mg | 32% |
| Total Carbs 9.8g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.06g | 1% |
| Protein 7.7g | 12% |
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