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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

  1. Dice potatoes into 1/2 inch pieces and cut zucchini into 1 inch chunks.
  2. Slice bell peppers.
  3. If using whole tomatoes, quarter and slice though again.
  4. In a large pan, saute onions, basil, and celery in oil.
  5. Add tomatoes, zucchini and potatoes.
  6. 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.

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