Recipe Category:

Published :  2013 - 07 - 17

Nutritional Information:  

• Calories: 343.38cal

• Protein: 4.20g

• Fat: 29.20g

• Fiber: 5.63g

• Vitamin A: 123.00RE

• Vitamin C: 48.62mg

• Vitamin E: 5.00mg

• Thiamine: 0.28mg

• Riboflavin: 0.11mg

• Vitamin B6: 0.28mg

• Folate: 50.58mcg

• Calcium: 91.90mg

• Magnesium: 53.56mg

• Potassium: 596.32mg

• Iron: 2.63mg

Instructions :   

• Cut zucchini and summer squash into 1/2-inch dice. Chop red pepper and shred fresh basil leaves.

• In a large deep skillet cook the garlic and the onion in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the summer squash, the red pepper, and the corn. 

• Cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste 

• Simmer the stew, covered, stirring occasionally, for 5 minutes more until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

Serves

Ingredients :

• Garlic clove minced 4-1/2 medium

• Onion minced 1-1/2 cups

• Olive oil 3/4 cup

• Zucchini 3 medium

• Squash Summer 2-1/4 cups

• Pepper red 1-1/2 medium

• Corn 1-1/2 cups

• Tomato raw 3 medium

• Oregano 3/4 teaspoon

• Basil 3/4 cup , fresh

• Salt 2/3 teaspoon, Tablespoon Chives

Source