Sumbo (summer gumbo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup, sliced Zucchini 2 cup, sliced Summer Squash 1 serving Tomatoes, peeled canned in tomato juice (14.5oz) Kroger brand whole can (by THECHUBBYCHIC) 3 serving Canned cut Okra (by GGBARKER48) 2 tsp Old El Paso Fajita Seasoning Mix 1 serving 2 tsp Italian Seasoning (by JULIE1933) 2 1tsp Canola Oil
1 - Dice ONE medium Zucchini and ONE medium squash. Sautee in medium fry pan with oil and 1 tsp Italian Seasoning until tender. Drain.
2 - Dice whole, peeled canned tomatoes. In medium pot, combine zucchini, squash, drained okra, diced tomatoes with juice. Cook on high until bubbly. Reduce heat and stir. Add Fajita Seasoning and remaining Italian seasoning. Salt, pepper or other seasoning to taste.
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TLW1225.
2 - Dice whole, peeled canned tomatoes. In medium pot, combine zucchini, squash, drained okra, diced tomatoes with juice. Cook on high until bubbly. Reduce heat and stir. Add Fajita Seasoning and remaining Italian seasoning. Salt, pepper or other seasoning to taste.
Serving Size: makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TLW1225.
Nutritional Info Amount Per Serving
- Calories: 85.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 646.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.1 g
- Protein: 2.8 g
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