Zucchini Provencal
Dinner, Vegetarian, Low Phosphorus, Low Sodium
Ingredients
Based on 6 servings per recipe.
- 2 potatoes
- 5 large zucchini
- 2 red bell pepper
- 2 tomatoes
- 1/2 cup green onions, chopped
- 1/2 teaspoon basil
- 1 cup celery, chopped
- 2 tablespoons oil
Preparation
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Dice potatoes into 1/2 inch pieces and cut zucchini into 1 inch chunks.
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Slice bell peppers.
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If using whole tomatoes, quarter and slice though again.
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In a large pan, saute onions, basil, and celery in oil.
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Add tomatoes, zucchini and potatoes.
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Stir gently, then cover and steam until tender.
About This Recipe
Roasted vegetables make this side dish warm and hearty. Watch portion sizes if you are limiting potassium.