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zucchini stew

Recipe courtesy of St. Francis Hospital & Heart Center®

Prep time: 1 hour

Yields 4 servings



  • 2 Tablespoons olive oil
  • 1 onion (diced)
  • 5 cloves garlic (minced)
  • 3  medium zucchini (cut into ½ inch chunks)
  • 1 pound red potatoes (quartered and cut into ½ inch chunks)
  • 2 medium carrots (peeled and sliced)
  • 1 red bell pepper (diced)
  • 1-28 ounce canned diced tomatoes 
  • 1/2 cup fresh parsley (chopped)



  1. In a large pot, sauté onion until soft in olive oil over medium heat.
  2. Add garlic and sauté until fragrant.  
  3. Add zucchini, carrots, potatoes, bell pepper and tomatoes and sauté for about 5 minutes.
  4. Bring to a boil then simmer, uncovered, until potatoes are soft.   The stew will thicken.
  5. Stir in parsley and serve.



Serving size: 1 Cup

  • Calories: 257 kcal
  • Protein: 9g
  • Carbohydrates: 42gm
  • Fat: 8g
  • Saturated Fat: 1g
  • Sodium: 313 mg
  • Fiber: 10 g

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