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    Italian Stewed Zucchini and Tomatoes

    Average Rating:

     3 Total Reviews

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    • on October 03, 2007

      When my husband says 'This really is good', he really means it. I made half a recipe and a few minor changes. Rather than adding pinches of each herb, I simply tossed in a generous teaspoon of Italian seasoning. Also used chicken stock instead of water to cover the veggies. Vegetable stock would give a good result, too. The parmesan adds a nice touch. Made and enjoyed for Pick a Chef.

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    • on June 28, 2009

      I have made zucchinni & tomatoes many times I was pleased with this recipe. The addition of bacon is a twist & adds a new dimension to the flavor. I used 2 garlic cloves, 2 t of italian seasoning, and added a pinch of sugar.

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    • on September 20, 2007

      PAC Fall 2007 ~ My mom makes something very similar to this except without the bacon. I like the flavor that the bacon infuses into it. Used two garlic cloves and about 1/2-1 tsp. each on the herbs except the marjoram as I didn't have any. I did add some salt and pepper to help with the seasoning. I also cooked the bacon first, then added the onion and let that cook for about 5 minutes. I then added the zucchini, tomatoes and herbs and a little water and let simmer about 20-25 minutes. I forgot to sprinkle any cheese on top but will do so with the leftovers. Thanks Angelique!

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    Nutritional Facts for Italian Stewed Zucchini and Tomatoes

    Serving Size: 1 (385 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 438.1
     
    Calories from Fat 313
    71%
    Total Fat 34.8 g
    53%
    Saturated Fat 11.4 g
    57%
    Cholesterol 51.4 mg
    17%
    Sodium 991.3 mg
    41%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 4.7 g
    18%
    Sugars 12.2 g
    49%
    Protein 13.5 g
    27%
    Detailed Nutrition Values About Nutrition Info
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