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Zucchini Provencal

Dinner, Vegetarian, Low Phosphorus, Low Sodium


Based on 6 servings per recipe.

  • 5 Zucchini (Large)
  • 2 Potatoes
  • 1 cup Celery (Chopped)
  • 1/2 cup Green Onions (Chopped)
  • 1/2 teaspoon Basil
  • 2 tablespoons Oil
  • 2 Tomatoes
  • 2 red bell pepper


  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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