Try this Green Bean, Zucchini And Potato Stew recipe, or contribute your own.
Suggest a better descriptionHeat oil in heavy large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add green beans and cayenne pepper and saute until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature. Serves 6 to 8. Bon Appetit May 1995 Per serving: 784 Calories (kcal); 55g Total Fat; (61% calories from fat); 10g Protein; 68g Carbohydrate; 0mg Cholesterol; 295mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1557g) | ||
Recipe Makes: 1 servings | ||
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Calories: 270 | ||
Calories from Fat: 132 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.6mg | 1 % | |
Potassium 1371.1mg | 36 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 25.3g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 270
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