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Ingredients25 m servings 165 cals
Original recipe yields 4 servings
- Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
- Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.
Per Serving: 165 calories; 11.9 g fat; 13.5 g carbohydrates; 3.2 g protein; 36 mg cholesterol; 351 mg sodium. Full nutrition
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