Savory and slightly sweet stewed summer vegetables with garden herbs will give you all the great summer vibes, plus it’s healthy and delicious.
DescriptionSavory and slightly sweet stewed summer vegetables with garden herbs will give you all the great summer vibes, plus it's healthy and delicious.
Dice the zucchini and sautee in just over half the olive oil in a large skillet on medium-high heat. Sautee the zucchini until browned, about 1-2 minutes. Remove from pan and place zucchini in a bowl and set aside.
Meanwhile, dice the yellow onion and then add to the pan with diced green onions and remaining olive oil. Reduce heat to medium and saute for 30 seconds.
Mince garlic and add to onions along with basil, bay leave, Italian seasoning, and salt. Reduce heat to medium-low and let simmer for 2-3 minutes.
Meanwhile, dice the tomatoes, carrot tops and parsley. Add to pan with wine and sautee another 2 minutes.
Dice the cucumber and add to the pan along with reserved zucchini. Simmer covered on medium-low for at least 20 minutes, ideally 60-90 minutes.
Remove bay leaf and ladle into servings. Optionally garnish with chive blossoms
- Amount Per Serving
- Calories 118kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Sodium 601mg26%
- Potassium 751mg22%
- Total Carbohydrate 15g5%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 4g8%
- Vitamin A 1837 IU
- Vitamin C 47 mg
- Calcium 92 mg
- Iron 2 mg
* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!
- If you use standard cucumbers, peel the skins and discard. If you use English cucumbers, you can leave the skins on and keep them in the dish. I prefer a mix of both types of cucumbers in this dish.
- These pair excellently with beet green meatballs!