1. Heat 1/2 cup oil in a large dutch oven over medium heat. Add zucchini and saute until tender 5-7 min. Remove the zucchini and set aside.
2, Heat remaining 1/4 cup oil and add onions, garlic and bell peppers. Saute until wilted about 10 min.
3. Place dutch oven over low heat. Add the cooked zucchini , canned tomatoes, fresh tomatoes, spices and herbs. Cook uncovered stirring for 30 minutes.
4. Stir in beans, chick peas, dill and lemon juice. cook another 15 minutes. Stir well and adjust the seasonings to taste.
Serve with sour cream, grated cheese and sliced scallions.
|Serving Size: 1 Serving (472g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 183 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2g|
|Cholesterol 37.8mg||12 %|
|Sodium 306.3mg||11 %|
|Potassium 957.8mg||25 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 24.8g|
|Protein 18.5g||26 %|
Powered by: USDA Nutrition Database
Calories per serving: 385
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