Linda's Italian Zucchini Pot
(14)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 5
Ingredients
.5 medium onion diced3/4 Cup celery diced1.5 Cup bell pepper chopped (assorted red, green, yellow, jalapeno)8 cloves garlic (more or less to your taste).5 Cup sliced carrots3 medium zucchini cubed15 oz can, Italian style stewed tomatoes, chopped 1 tsp fresh thyme2 Tbsp fresh basil1 tsp dry oregano.5 Cup fresh grated Parmesan Cheese
Directions
Chop all vegetables.
Spray a large skillet or dutch oven size pan with lid. Heat pan adding onion, celery, peppers, garlic to cook about 5-6 minutes. Continue to add other ingredients: tomatoes, carrots, zucchini, and spices. Bring to bubbling then reduce heat with lid on. Cook about 30 minutes at simmering or until zucchini is done.
Sprinkle with grated Parmesan cheese when serving.
Makes 5 servings, 1 Cup each.
Makes a hearty main dish served over pasta or rice. (not included in calculation)





Number of Servings: 5

Recipe submitted by SparkPeople user LLCURTS.
Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 107.5
  • Total Fat: 3.4 g
  • Cholesterol: 7.9 mg
  • Sodium: 412.0 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 6.4 g

Member Reviews
  • 1CRAZYDOG
     So good! - 5/31/21
  • ROSSYFLOSSY
     Flavorful recipe. - 5/7/21
  • 1HAPPYSPIRIT
     A good recipe! - 12/26/20
  • NASFKAB




    excellent idea - 4/21/20
  • BERRY4
     Added 1# of chicken & 1 cup black beans and it made for a great mea! - 8/4/15
  • LCS493
     Really Nice! - 9/20/10
  • VEGGIWAY
     Great way to use zucchini. My husband even ate some of it, which he usually doesn't do when I put something together like this. I served it over brown rice and added a can of diced tomatoes since the can of stewed tomatoes didn't look like enough. - 5/24/10
  • URMYLF
     I wish all of the ingredients were measured out; I didn't know how big a "medium" zuc. was, so I think I used too much. The flavor was EXCELLENT with even half the garlic and some pepper. I'm going to can/freeze some zucs for use throughout the year in this recipe. - 8/17/09

    Reply from LLCURTS (8/17/09)
    Sorry about that - I think it is an adaptable recipe if you like zuc use more if not, less. Under the nutritional info full ingredients info it calls for 3 C - so that would equal to 1 C per med zuc according to SP calculations. Hope that helps.

  • MROBERTS28
     This was delicious and so healthy! I added white northern beans for protein and served over angel hair. I also doubled the recipe so it made enough for another night. - 11/10/08
  • VICKYWICKY1
     I loved this creation, but of course I love zucchini! A little crunchy and the Italian spices make this dish a repeat! - 10/9/08
  • LILWITCH13
     I made it with whole wheat pasta. Love that you get a almost all your servings for vegetable in one meal. - 10/1/08
  • TIFFWYO
     you will love it! - 9/30/08
  • AWESUMDOVE
     I made the Italian Zucchini Pot because I had all the ingredients, and made it just for me. Didn't even offer it to my hubby, who does not like vegetables... I thought It was very good by itself, but I put it over some mashed potatoes which made it excellent. - 9/28/08
  • VGINNY
     Absolutely wonderful!!!! - 9/27/08



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