Italian Vegetable Toss

1. Slice Zucchini and Yellow Squash.

2. Quarter Mushrooms.

3. Dice Tomatoes.

4. Mix Zucchini, Squash, Mushrooms, Butter, Basil, and Pepper in a 2 quart microwave-safe casserole.

5. Cover with wax paper and microwave on HIGH until squash is tender-about 8-10 minutes.

6. Add tomatoes and cheese and microwave on HIGH for an additional 2-3 minutes.

7. Enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	8.7987 g
Protein	13.4922 g
Carbohydrates	22.5498 g
Energy	209.8432 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1006 g
Water	255.1614 g
Aspartic acid	0.6612 g
Calcium, Ca	254.7672 mg
Lutein + zeaxanthin	305.1905 g
Fiber, total dietary	4.7345 g
Carotene, beta	1108.9225 g
Niacin	2.5517 mg
Vitamin A, RAE	117.4252 g
Arginine	0.475 g
Riboflavin	0.1421 mg
Tocopherol, beta	0.0246 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0253 g
Glutamic acid	1.7282 g
Sodium, Na	254.175 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0476 g
Total lipid (fat)	8.7987 g
Manganese, Mn	0.6154 mg
Fructose	3.3715 g
Proline	0.1857 g
Fatty acids, total saturated 16:0	0.9723 g
Fatty acids, total saturated 8:0	0.0118 g
Sucrose	0.0001 g
Choline, total	19.627 mg
Sugars, total	6.7735 g
Serine	0.2364 g
Fatty acids, total saturated 10:0	0.0254 g
Fatty acids, total saturated 18:0	0.4477 g
Vitamin B-6	0.272 mg
Selenium, Se	8.7542 g
Ash	3.5168 g
Fatty acids, total saturated 18:1 undifferentiated	3.0197 g
Pantothenic acid	0.4117 mg
Phenylalanine	0.2317 g
Copper, Cu	0.4207 mg
Betaine	0.2972 mg
Thiamin	0.3032 mg
Retinol	7.8 g
Methionine	0.1122 g
Iron, Fe	2.2703 mg
Carbohydrate, by difference	22.5498 g
Phosphorus, P	333.2085 mg
Folate, total	61.0977 g
Tocopherol, gamma	0.3329 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	6329.695 g
Alanine	0.2407 g
Cholesterol	4 mg
Valine	0.2237 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.3354 g
Glycine	0.2549 g
Carotene, alpha	248.529 g
Glucose (dextrose)	3.0764 g
Fatty acids, total saturated 14:0	0.1186 g
Zinc, Zn	1.9036 mg
Isoleucine	0.1829 g
Fatty acids, total saturated 12:0	0.0292 g
Fatty acids, total polyunsaturated	3.4402 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.3069 g
Tocotrienol, alpha	0.0295 mg
Vitamin A, IU	2200.3752 IU
Folate, DFE	61.0977 g
Tryptophan	0.0789 g
Vitamin C, total ascorbic acid	41.204 mg
Phytosterols	17.749 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0193 g
Tyrosine	0.1652 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	20.4553 g
Fatty acids, total saturated	1.7255 g
Histidine	0.1269 g
Fatty acids, total monounsaturated	3.0955 g
Threonine	0.1931 g
Folate, food	61.0977 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	1.3424 mg
Magnesium, Mg	57.7032 mg
Lysine	0.1867 g
Potassium, K	873.7417 mg
Cystine	0.0833 g
Fluoride, F	5.8546 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Parmesan cheese	0.25 cup	74	8	1
Tomato	2	44.28	9.5694	0.492
Mushroom	10	0	0	0
Zucchini	2	4.62	0.6842	0.088
Yellow squash	2	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
basil leaf	1 tablespoon	0	0	0