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    You are in: Home / Recipes / Greek Stewed Potatoes, Green Beans, and Zucchini Recipe
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    Greek Stewed Potatoes, Green Beans, and Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Rob R.'s Note:

    I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.

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    Units: US | Metric


    1. 1
      Heat the oil in a large soup pot or steep-sided stir-fry pan.
    2. 2
      Add the onion and sauté until it is golden.
    3. 3
      Add the potatoes and water.
    4. 4
      Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
    5. 5
      Add the zucchini, green beans, tomatoes, and oregano.
    6. 6
      Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
    7. 7
      Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
    8. 8
      Season to taste with salt and pepper.

    Ratings & Reviews:

    • on August 01, 2011


      I was searching for a recipe like this to incorporate all the bounty from my garden. I used Italian flat beans and skipped the feta to make it a more Italian dish. The nice thing with this recipe is that it is flexible. Really delicious just slightly warm.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek Stewed Potatoes, Green Beans, and Zucchini

    Serving Size: 1 (483 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 303.3
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 6.4 g
    Cholesterol 33.8 mg
    Sodium 449.3 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 7.4 g
    Sugars 11.1 g
    Protein 11.5 g

    The following items or measurements are not included:

    fresh dill

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