Zucchini Caviar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Zucchini, 8, choppedPortabella Mushrooms, 1 pack, slicedOnion, large, choppedYellow bell pepper, 2 large, chopped,Carrots, 2 medium size, shreddedCoconut Oil, 2 tsp Hunt's 100% Natural Tomato Paste, 4 Tbsp Garlic, 3 cloves, chopped,Dill, fresh, 1 cup chopped,Bay Leaves (2)Salt, Pepper to taste, Red Pepper Flakes
Chop all vegetables.
Heat the skillet and add coconut oil, cook on medium heat.
Cook onion until golden first. Add carrots, cook for about 3-5 minutes.
Add bell peppers, squash in parts. Squash will lose a lot of water during cooking, than add mushrooms. Cook for 15 minutes, stir occasionally.
In a bowl mix tomato paste with water and spices.
Add chopped dill, garlic to the veggies and add tomato sauce with spices and bay leaves.
Cook on low for another 10-15 minutes, stirring occasionally.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user M2FITNESS.
Heat the skillet and add coconut oil, cook on medium heat.
Cook onion until golden first. Add carrots, cook for about 3-5 minutes.
Add bell peppers, squash in parts. Squash will lose a lot of water during cooking, than add mushrooms. Cook for 15 minutes, stir occasionally.
In a bowl mix tomato paste with water and spices.
Add chopped dill, garlic to the veggies and add tomato sauce with spices and bay leaves.
Cook on low for another 10-15 minutes, stirring occasionally.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user M2FITNESS.
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 24.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 5.0 g
- Protein: 4.0 g
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