Zucchini Provencal Recipe
Zucchini Provencal Recipe photo by Taste of Home

Zucchini Provencal Recipe

Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Zucchini Provencal in Bountiful Harvest Cookbook 1994, p17

Nutritional 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.

Reviews for Zucchini Provencal

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 11, 2012

"I didnt get to make this yet, I have a huge vegetable garden an I have always baked with zucchini this looks an sounds soo tasty"

MY REVIEW
Reviewed Aug. 14, 2011

"I always want to cook with Zucchini but didn't have any recipes. So when I bought some zucchini at the farmer's market, I knew I needed a recipe and found this one. I added more peppers and used sweet instead of green ones and when it was done cooking, I put about 1 cup of mozzarella on top instead of parmesan. Excellent and will make again!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT