Linda's Zesty Stewed Tomatoes With Zucchini, Onions & Peppers

Prep Time
Cook Time
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"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 recipe yields 3 servings


  • 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 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 & Variations

No special items needed.



I used a few shakes of crushed red peppers on my serving, for a little heat. They kids don't like spicy, so I made mine separately. Very much enjoyed!

review by:
(9 Aug 2021)


Very good dish. I used everything fresh from the garden for this. DelIcious!

review by:
(27 Aug 2015)


Love that this dish has no fat in it! Fast and easy to prepare. I did leave out the green pepper as I can not eat. But added some hot chili flakes to give it a kick. It is perfect for us! Thoroughly enjoyed your recipe Linda! Thank you for sharing. Made for Billboard Recipe Tag.

review by:
(21 Aug 2015)


I made this when I was having liver and it was so good with it. Really complimented the liver and onions. I had mashed potatoes with it too to balance out the meal. Made this way this combination of veggies and spices, spiced up our supper and we loved them!

review by:
(6 Feb 2014)


This is a great way to use up all those extra vegetables from your garden and it was so delicious! I left out the hot peppers so my husband could have some, and with every bite I took, I was looking forward to the next spoonful! These will be made many times all year because we loved the combination of vegetables and the flavors together!

review by:
(10 Sep 2013)


I made this to can for future use. I doubled the recipe and this made 2 jars. I cooked everything for 10 minutes and poured it into sterilized jars and placed the jars in a water bath to boil for 10 minutes. Nice and tasty.

review by:
(29 Aug 2012)