Best Stewed Zucchini Peppers And Tomatoes Recipes

Linda's Zesty Stewed Tomatoes With Zucchini, Onions and Peppers image

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 zucchini, sliced 1/4 inch thick (8 inches long)
1 (28 ounce) can diced tomatoes, in juice
1 large onion, cut in half, and then sliced
1 large green pepper, seeded, sliced into slices, and then each slice in half
Tabasco sauce, to your taste or 3 -5 dashes red hot peppers
salt and pepper, to taste

Steps:

Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

Nutrition Facts : Calories 151.2, Fat 1.6, SaturatedFat 0.3, Sodium 41, Carbohydrate 32.3, Fiber 9.4, Sugar 20.5, Protein 7.4

Stewed Zucchini, Peppers and Tomatoes image

Provided by superbuna

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons fruity olive oil
1 green pepper, cut into 3/4 inch squares
1 medium onion, chopped
1 medium zucchini, cut into 1/2 inch slices and cubed (about 6 ounces)
5 finely minced garlic cloves
3/4 lb tomatoes, skinned and diced or 1 lb canned tomato, drained
1 tablespoon minced flat leaf parsley
salt
pepper

Steps:

Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
Then turn up heat to reduce liquid.
Stew should be thick, not soupy.
Serve hot, cold, or at room temperature.

Nutrition Facts : Calories 136.1, Fat 10.5, SaturatedFat 1.5, Sodium 12.2, Carbohydrate 10.4, Fiber 2.6, Sugar 5, Protein 2.1