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ITALIAN GARDEN SAUTÉ

Made With:
Tip

Serving Suggestions: Prefect as an accompaniment/ side to meats and poultry.Rest Milanese- style veal cutlets on red potato gratin with a side of Italian Garden sauté. Omit the bacon for a zesty vegetarian side dish.

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 90
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.9g
10%
Cholesterol 9mg
3%
Sodium 218mg
9%
Total Carbohydrate 7.5g
3%
Dietary Fiber 1g
4%
Protein 3.2g
6%
Vitamin A 2%
Vitamin C 12%
Calcium 4%
Iron 2%
Total Time

55 min.

Serving & Size

1/2 CUP

Yields

Bacon, onions, and fresh zucchini combine to make this delectable complement to any meal! Serve over vegetables or try it as a side dish for meat and poultry. Made with Pace® Salsa Base .

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 90
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.9g
10%
Cholesterol 9mg
3%
Sodium 218mg
9%
Total Carbohydrate 7.5g
3%
Dietary Fiber 1g
4%
Protein 3.2g
6%
Vitamin A 2%
Vitamin C 12%
Calcium 4%
Iron 2%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bacon, sliced into 1/2" pieces 4 oz. 4  slices
1. Fry until crisp. Remove from skillet; reserve.
Weight Measure
onion, chopped 11 oz. 2  cups
2. Add to skillet; cook until tender but not brown.
Weight Measure
zucchini, diced 2  cups
white potato 5 oz. 1  cups
Made With:

Product

Pace® Salsa Base

View Product
Pace® Salsa Base 1/4  cups
sugar 2  tsp.
dried oregano leaves 1  tsp.
3. Add zucchini, potato, salsa base, sugar and oregano. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, 5 to 7 minutes.
Weight Measure
tomato, diced 7 oz. 1  cups
4. Add tomato and reserved bacon; heat through. CCP: Heat to 165°F. or higher for 15 seconds.
Weight Measure
Parmesan cheese, grated 1/4  cups
5. Sprinkle cheese evenly over vegetables. CCP: Hold at 140°F. or higher. Portion using 4 oz. ladle (1/2 cup).

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