Linda's Zesty Stewed Tomatoes With Zucchini, Onions & Peppers
Recipe: #7533
August 18, 2012
Categories: Side Dishes, Tomato, Fat Free, Gluten-Free Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Zucchini, more
"One day I was looking for something different to go with my liver and onions I was making. This is what I came up with, and it's really good!"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (744.8 g)
- Calories 150.1
- Total Fat - 1.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 41 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 9.3 g
- Sugars - 20.4 g
- Protein - 7.4 g
- Calcium - 96.1 mg
- Iron - 2.2 mg
- Vitamin C - 155.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put zucchini in a medium sized pot, and add the can of chopped tomatoes and juice.
Step 2
Add onion and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
Step 3
Cook for about 15 minutes. Make sure you don't cook too long, or the veggies will get mushy. They should have a little crunch to them.
Tips
No special items needed.
6 Reviews
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