Zucchini Enchilada Sauce

12 oz. zucchini, chopped
8 oz. bell pepper, chopped
4 small jalapenos, chopped
2 cipollini onions, chopped (or one small vidalia)
2 Tbsp. minced garlic
3/4 tsp. homemade taco seasoning or cumin
2 cups chicken bone broth
1 Tbsp. EEVO
Salt, sugar, & lemon to taste
  1. Combine measured ingredients in blender, and puree completely.
  2. Add salt, sugar, & lemon to taste.
  3. Pour mixture in saucepan and bring to a boil. 
  4. Reduce to a simmer, and reduce until desired consistency.
Makes 4.5 cups. 1/2 cup is a serving.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 53
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 0 g1 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 407 mg17 %
Potassium 148 mg4 %
Total Carbohydrate 4 g1 %
Dietary Fiber 1 g4 %
Sugars 2 g
Protein 3 g7 %
Vitamin A10 %
Vitamin C29 %
Calcium9 %
Iron1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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