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30 minutes
Prep: 10 minutes
Cook: 20 minutes
108 calories per serving view nutrition facts
4 servings
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| 3.8 | ounces | scalloped potatoes | |
| 1 | cup | vegetable juice cocktail | |
| 1 | each | zucchini | cubed |
| 1 | small | tomato | chopped |
| 1 | each | green bell pepper | cut into thin strips |
| 1 | small | onion | thinly |
| 2 | tablespoons | butter | or margarine |
| 1 | teaspoon | basil | dried |
| 3/4 | cup | milk |
In 2-quart microwave-safe casserole combine potatoes and vegetable juice until sauce is dissolved.
Stir in zucchini, tomato, pepper, onion, butter and basil.
Cover loosely with plastic wrap; cook on High 6 to 8 minutes, stirring once.
Stir in milk.
Re-cover and cook on High 7 to 9 minutes or until potatoes and vegetables are just tender, stirring once.
Let stand 5 minutes.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 230mg | 10% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 2.0g | 8% |
| Sugars 7.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 32% | Vitamin C | 89% | |
| Calcium | 8% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This was so easy and quick to make. It was a bit too sweet for me but my husband and kids loved it!
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