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    You are in: Home / Recipes / Cranberry Zucchini Wedges Recipe
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    Cranberry Zucchini Wedges

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    • on June 21, 2012

      I had to wonder what this would taste like, given the unusual combination of ingredients! I wonder no longer as it is another recipe I would give more than 5 stars! DH said "This stuff is darned good"! I made a couple of substitutions, ie, used crushed pineapple instead of chunks and had to use whole berry cranberry sauce. I could not find frozen or fresh cranberries. I rinsed the sauce off of the cranberries and just used the whole berries. They were not as whole and firm as fresh or frozen, but it worked very well. DH and I had this for dessert tonite, but I don't think it should be saved for just dessert. It would make a nice side dish for any meal. It is quite a delicious and sneaky way to eat your veggies! Thanks Pvt Amys Mom! 6/21/12 Thought I should update my review as I have made this many times now and my friends love that I share it with them. I do make it according to the recipe, only sub is that I usually use dried cranberries as I keep them in my pantry to add to salads. I don't take the time to shred the zucchini, I just chop it as fine as I can, leaving some larger pieces just for looks. This always turns out moist and very very flavorful. Most times I leave off the sprinkling of powdered sugar as I think it is just fine without it. Great for a brunch or anytime. You should try this!

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    Nutritional Facts for Cranberry Zucchini Wedges

    Serving Size: 1 (122 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 354.8
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 2.3 g
    Cholesterol 34.8 mg
    Sodium 261.9 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 1.5 g
    Sugars 27.6 g
    Protein 4.4 g


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