Summer Veggie Dinner

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 476.7
  • Total Fat: 13.6 g
  • Cholesterol: 29.9 mg
  • Sodium: 235.1 mg
  • Total Carbs: 76.3 g
  • Dietary Fiber: 9.9 g
  • Protein: 16.7 g

View full nutritional breakdown of Summer Veggie Dinner calories by ingredient
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Introduction

Deliciously light dinner for using extra garden-fresh tomatoes and zucchini Deliciously light dinner for using extra garden-fresh tomatoes and zucchini
Number of Servings: 4

Ingredients

    One large zucchini, sliced
    2-3 large tomatoes, diced
    1 medium onion, chopped
    3 cloves garlic, chopped
    2 stalks celery, chopped
    1 T olive oil
    1 C cheddar cheese
    4 baking potatoes

Directions

Add the olive oil, garlic, and onions to a skillet over medium heat. Saute for 3 minutes and add celery and zucchini. Cover to cook vegetables for 8 minutes or until zucchini is nearly cooked, stirring occasionally. Meanwhile, nuke the potatoes for 8-10 minutes until cooked. Stir in chopped tomatoes to the rest of the vegetables and return cover for a few more minutes. When the potatoes are done, slice lengthwise and add 1/4 C (or so, depending on taste) so it melts a little and add the veggies. Season at any point with black pepper, italian seasoning, oregano, basil, garlic powder to taste.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KTLUND99.

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