Summer Squash Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(8) cups sliced or diced 1" pieces zucchini or combination of zucchini and yellow squash(2) Cups chopped 1" pieces green pepper(1) Diced small potato(1) Cup Tomato Sauce(2) large eggs(1/2) Cup parmesan cheese(1) oz turkey pepperoniSalt and Pepper to taste
Cut up all vegetables and put them in a large soup pot.
Add 1 cup tomato sauce
Cover and Heat vegetables and sauce on medium heat stirring occasionally until tender.
Do not add water, the vegetables make their own.
When potatoes are tender, turn heat to low.
Whisk eggs and parmesan cheese together and add slowly into stew, stirring constantly.
Let stew simmer 5 more minutes, stirring occasionlly on low heat.
Add salt and pepper to taste
Number of Servings: 8
Recipe submitted by SparkPeople user LISA3201.
Add 1 cup tomato sauce
Cover and Heat vegetables and sauce on medium heat stirring occasionally until tender.
Do not add water, the vegetables make their own.
When potatoes are tender, turn heat to low.
Whisk eggs and parmesan cheese together and add slowly into stew, stirring constantly.
Let stew simmer 5 more minutes, stirring occasionlly on low heat.
Add salt and pepper to taste
Number of Servings: 8
Recipe submitted by SparkPeople user LISA3201.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 3.8 g
- Cholesterol: 62.7 mg
- Sodium: 375.8 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 4.5 g
- Protein: 8.1 g
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