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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 55.6
  • Total Fat: 2.1 g
  • Cholesterol: 5.1 mg
  • Sodium: 82.0 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.5 g

View full nutritional breakdown of VEGGIE VEGGIE STUFFING calories by ingredient
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VEGGIE VEGGIE STUFFING

Submitted by: BUDGETMAW

Introduction

Add to eggs or add meat to make casserole Add to eggs or add meat to make casserole
Number of Servings: 12

Ingredients

    2 T butter
    215 g onion, chopped
    200 g peppers, diced
    1.5 cans tomatoes, diced
    1400 g zucchini, coarsely grated

Directions

Melt butter in Dutch oven over medium-high heat. Add veggies and cook, stirring occasionally, until it boils. Turn heat to low and cook, stirring occasionally, until most of the liquid has evaporated.

Serving Size: makes 12 servings, 1 cup each





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