Heat the oil in a heavy, lidded pan. Saute the potatoes until they begin to soften, stirring occasionally. Add the zuchinni, tomatoes and dill. Barely cover the vegetables with cold water, bring to a boil, cover and simmer until soft (about 25-30 minutes), stirring gently. Add a little more water if necessary. Add salt and pepper to taste. Serve with rice or pasta, fresh bread and a salad of lettuce, cucumber, tomatoes, kalamata olives and feta cheese.
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 6|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 61.5mg||2 %|
|Potassium 1731.4mg||46 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 48.4g|
|Protein 8g||11 %|
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Calories per serving: 269
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