| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | c | Chopped onion |
| 1 | c | Chopped green pepper |
| 2 | c | Zucchini, unpeeled cut into |
| small cubes | ||
| 1/2 | t | Dried oregano |
| 1/8 | t | Garlic powder |
| Salt and pepper to taste | ||
| 1/2 | c | Tomato paste |
INSTRUCTIONS
Heat oil in a large non-stick skillet over medium heat. Add onions and green pepper. Cook 5 minutes, stirring frequently. Add zucchini. Cook 5 minutes. Add a small amount of water, if necessary, to prevent drying. Reduce heat to low. Stir in remaining ingredients. Heat through. FROM NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 266.6mg
Potassium: 621.1mg
Carbohydrates: 13.8g
Fiber: 3.4g
Sugar: 8.1g
Protein: 3g