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4 servings
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| 1 | recipe | meatballs | |
| 2 | tablespoons | margarine | |
| 1 | clove | garlic | minced |
| 1/2 | teaspoon | thyme leaves | |
| 1/2 | pound | mushrooms | sliced |
| 3 | medium | zucchini | thin sliced |
| 1/2 | teaspoon | salt | |
| 1/3 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 2 | each | tomatoes | cut into 8 wedges each |
Prepare the basic meatballs and set aside.
Melt the margarine in a large skillet.
Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally.
Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Sprinkle with the salt and cheese.
Add the tomato wedges, cover and heat for 2 to 3 minutes.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 518mg | 22% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 3.0g | 12% |
| Sugars 5.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 22% | Vitamin C | 57% | |
| Calcium | 13% | Iron | 6% |
* 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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