• prep: 15 min
  • cook: 30 min
  • total: 45 min
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  • servings:
  • Ingredients

    • 4 tablespoons unsalted butter
    • 1/2 large Vidalia onion, finely diced
    • 1/2 large red pepper
    • 2 pounds mixed yellow and zucchini squash, cut into 1-inch pieces
    • 4 cups low-sodium or homemade chicken stock
    • 1 cup heavy cream half-and-half, or whole milk
    • salt and pepper, to taste
    • 4 ounces cheddar cheese, shredded
    • sour cream for serving (optional)
    • saltine crackers for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 878 % Daily Value *
    • Total Fat: 62 g 96.08%
    • Saturated Fat: 30 g 150.58%
    • Trans Fat: 1 g %
    • Cholesterol: 141 mg 47.03%
    • Sodium: 1335 mg 55.64%
    • Calcium: 300 mg 29.96%
    • Potassium: 745 mg 21.29%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.5%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 51 g %
    • Dietary Fiber: 3 g 13.25%
    • Sugar: 12 g
    • Protein: 28 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 37.74%
    • Vitamin C 21.4%
    • Vitamin D 11.15%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat11
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total2 oz-eq

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