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Zucchini and Pepper Stew

Ingredients
  Tomato paste 6 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Stalk celery 1 , sliced
  Carrot 1 , sliced
  Cooking oil 1⁄2 Cup (8 tbs)
  Green peppers 4 Large, sliced
  Zucchini 2 Medium, diced
  Potatoes 4 Small, peeled, diced
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Grated parmesan cheese 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put first 4 ingredients in saucepan, bring to boil and simmer, covered, for about 1 hour.
Heat oil in skillet and add next 5 ingredients.
Cook until slightly browned.
Add to first mixture and simmer for 10 minutes, or until vegetables are tender.
Season with salt and pepper to taste and serve with the cheese as a main dish.
Makes 6 servings.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pepper
Servings: 
4

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4.153125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 499 Calories from Fat 268

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 3.3 mg1.1%

Sodium 242.4 mg10.1%

Total Carbohydrates 54 g18.1%

Dietary Fiber 10.8 g43%

Sugars 16.4 g

Protein 10 g19.7%

Vitamin A 82.1% Vitamin C 339.1%

Calcium 13.4% Iron 19.7%

*Based on a 2000 Calorie diet

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Zucchini And Pepper Stew Recipe