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Zucchini Provencal Recipe

Photo by: Taste of Home

My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!

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4-6 Servings
Prep/Total Time: 20 min.

Ingredients

1 small onion, chopped
2 tablespoons vegetable oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, peeled and quartered
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley

Directions

In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately. Yield: 4-6 servings.

Cooking for 2: Zucchini Provencal

Nutrition Facts: 1 serving (1/2 cup) equals 85 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 169 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein.

Zucchini Provencal published in Bountiful Harvest Cookbook , p17

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