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Creole Zucchini

chef.tim.lee's picture
Ingredients
  Zucchini 2 Pound
  Green pepper 1 Small, chopped
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomatoes 4 , chopped (Peeled)
  Butter/Margarine 2 Tablespoon
  Minced parsley 2 Tablespoon
Directions

Cut zucchini into 1/4-inch slices.
In slow-cooking pot, combine zucchini with green pepper, onion, garlic, salt, and pepper.
Top with chopped tomatoes, then butter.
Cover and cook on high for about 2 hours or until tender.
Sprinkle with chopped parsley.
Makes 6 to 7 servings.
This recipe is not suitable for Cornwall or Sears tray-type Crockery Cookers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
6

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 89 Calories from Fat 40

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 348.7 mg14.5%

Total Carbohydrates 11 g3.8%

Dietary Fiber 3.4 g13.6%

Sugars 6 g

Protein 3 g6.3%

Vitamin A 31.6% Vitamin C 91%

Calcium 4.7% Iron 6.5%

*Based on a 2000 Calorie diet

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Creole Zucchini Recipe