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Zucchini and Pepper Stew Recipe
|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|
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 mg
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
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.