STEWED ZUCCHINI AND TOMATOES RECIPES

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ITALIAN STEWED ZUCCHINI AND TOMATOES RECIPE - FOOD.COM



Italian Stewed Zucchini and Tomatoes Recipe - Food.com image

Make and share this Italian Stewed Zucchini and Tomatoes recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium zucchini, sliced 1/2 in. thick
2 (16 ounce) cans s&w Italian stewed tomatoes
1 lb bacon, chopped
1 large onion
garlic clove
olive oil
thyme
oregano
basil
marjoram

Steps:

  • Cook chopped bacon until done, but not crispy.Drain and set aside.
  • Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
  • Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
  • Optional: Top with parmesan or grated mozzarella.

Nutrition Facts : Calories 438.2, FatContent 34.9, SaturatedFatContent 11.5, CholesterolContent 51.5, SodiumContent 991.4, CarbohydrateContent 21.1, FiberContent 4.7, SugarContent 12.3, ProteinContent 13.6

STEWED ZUCCHINI AND TOMATOES RECIPE: HOW TO MAKE IT



Stewed Zucchini and Tomatoes Recipe: How to Make It image

Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. —Barbara Smith, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Total Time 03 hours 50 minutes

Prep Time 20 minutes

Cook Time 03 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 10

3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup shredded cheddar cheese
Minced fresh basil, optional

Steps:

  • Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

Nutrition Facts : Calories 126 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 678mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic Exchanges 1 vegetable

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