Stewed Zucchini & Summer Squash

THE KITCHEN IS MY PLAYGROUND(3)
Tina E.: "This was a very flavorful recipe. I added a shred…" Read More
5Ingredients
70Minutes
90Calories

Ingredients

US|METRIC
  • 8 cups zucchini squash (chunks)
  • 1 onion (large, cut vertically in chunks)
  • 28 ounces diced tomatoes
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
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    NutritionView More

    90Calories
    Sodium50% DV1210mg
    Fat0% DV0g
    Protein10% DV5g
    Carbs6% DV18g
    Fiber20% DV5g
    Calories90Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1210mg50%
    Potassium1160mg33%
    Protein5g10%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber5g20%
    Sugars14g28%
    Vitamin A45%
    Vitamin C120%
    Calcium8%
    Iron0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Tina E. a year ago
    This was a very flavorful recipe. I added a shredded cheddar cheese topping and it was a big hit at our dinner table tonight! Will make again!
    Phyllis Berman a year ago
    It was delicious. Instead of salt and pepper, I used Italian seasoning. Great tasting.
    Foster a year ago
    great. i wluld make it again. zucchii o i and squash are economical and plentiful.

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