Directions:
- Cube the zucchini and set aside.
- Heat the oil in a large heavy pot. Saute the onion. When almost golden, add the garlic and brown lightly.
- Add the tomatoes, celery leaves, parsley and basil.
- Simmer for 5 minutes, then add the potatoes and 2 cups of water.
- Cook about 10 minutes before adding the cubed zucchini and seasoning.
- Cook until tender or approximately 10 minutes.
- Variation:.
- When stew has cooked, beat 4 eggs with 1/3 cup of Romano cheese. Add to stew and cover. When eggs puff (a few minutes) remove from heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.32 Kcal (278 kJ) | ||
| Calories from fat | 30.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Sodium | 26.32mg | 1% | |
| Potassium | 190.32mg | 4% | |
| Total Carbs | 8.24g | 3% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.19 Kcal (407 kJ) | ||
| Calories from fat | 45.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 5% | |
|---|---|---|---|
| Sodium | 38.58mg | 1% | |
| Potassium | 278.93mg | 4% | |
| Total Carbs | 12.07g | 3% | |
| Sugars | 3.17g | 9% | |
| Dietary Fiber | 2.2g | 6% | |
| Protein | 1.57g | 2% | |
| Vitamin C | 8.3mg | 9% | |
| Vitamin A | 0.5mg | 11% | |
| Iron | 0.6mg | 2% | |
| Calcium | 28.3mg | 2% | |
* 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.
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