Stewed Zucchini and Tomatoes Recipe

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Stewed Zucchini and Tomatoes
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Ingredients:

Directions:

  1. 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.
  2. 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. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 54.23 Kcal (227 kJ)
Calories from fat 14.13 Kcal
% Daily Value*
Total Fat 1.57g 2%
Cholesterol 4.96mg 2%
Sodium 483.92mg 20%
Potassium 335.68mg 7%
Total Carbs 7.97g 3%
Sugars 4.35g 17%
Dietary Fiber 1.69g 7%
Protein 2.55g 5%
Vitamin C 29.8mg 50%
Iron 0.4mg 2%
Calcium 53.4mg 5%
Amount Per 100 g
Calories 42.46 Kcal (178 kJ)
Calories from fat 11.06 Kcal
% Daily Value*
Total Fat 1.23g 2%
Cholesterol 3.88mg 2%
Sodium 378.87mg 20%
Potassium 262.81mg 7%
Total Carbs 6.24g 3%
Sugars 3.4g 17%
Dietary Fiber 1.32g 7%
Protein 2g 5%
Vitamin C 23.3mg 50%
Iron 0.3mg 2%
Calcium 41.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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