Food & Health

Zucchini and Yellow Split Pea Saute

Serving Size: 1/8 of recipe
Makes: 8 servings

Source of: Fiber, Vitamin E, B6, B12 and C, Thiamin, Riboflav
Good Source of: Potassium, Zinc
Excellent Source of: Folate
Vegetarian
Gluten-Free

Ingredients

15 ml
olive oil
1 tbsp
2
green onions, chopped
2
2
medium zucchini, sliced
2
250 ml
dried yellow split peas, cooked according to package
1 cup
2
medium tomatoes, sliced
2
250 ml
reduced-fat shredded cheddar cheese
1 cup
1
large red onion, sliced into rings
1
dash
each of garlic powder, light soy sauce and pepper
dash


Directions

HEAT oil in a large skillet over medium-low heat.

SAUTE green onions and zucchini slices until slightly tender, about 5 minutes. Add cooked yellow split peas. Stir gently.

LAYER tomato slices over top and sprinkle with 2/3 cup shredded cheese. Layer onion rings over mixture and add remaining cheese. SPRINKLE garlic powder, soy sauce and pepper over top.

REDUCE heat to low, place lid on the pan and heat ingredients for about 5 minutes. Serve immediately.

Nutrition Facts

Based on a serving of 1/8 of recipe

Energy: 144 calories
Protein: 9.7 g
Fat: 4.85 g
Saturated Fat: 2 g
Cholesterol: 8.3 mg
Carbohydrates: 16.8 g
6%
Fibre: 2.9 g
12%
Sodium: 183.7 mg
8%
Potassium: 454.4 mg
Vitamin C: 14.9 mg
25%
Folate: 63.3 mcg
29%
Calcium: 161.6 mg
15%
Iron: 1.14 mg
6%
Calories from Fat:
30%





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