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Stewed Zucchini with Basil and Mint
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60 minutes
4 servings
Adjust servings
Yields 6 cups
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cannellini bean
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1 1/2
lbs
Cut into 1/2-inch thick disks.
 
1 1/2
lbs
Cut into 1/2-inch thick disks.
 
4
cloves
minced.
 
1
sprig
 
1/2
cups
chopped.
 
1
can
15-ounces, drained and rinsed.
 
2
tbsp
chopped.
 
1/8
tsp
 
 
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PREPARATION
TO STEW THE ZUCCHINI/SQUASH
1.
Clean and trim the zucchini and summer squash. Cut into 1/2-inch thick disks.
2.
Place the zucchini and summer squash in a medium pot. Add the thyme, garlic, and 1/2 cup of water.
3.
Cover and cook over medium heat for about 40-45 minutes.
4.
After the first 20-25 minutes of cooking, use a wooden spoon to stir and break up the zucchini and summer squash a little. Cover and continue cooking another 20-25 minutes (about 40-45 minutes total).
5.
Meanwhile, drain and rinse the beans. Chop the basil and mint.
PREPARING THE DISH
6.
After about 40-45 minutes, when the squash is completely melted, remove the lid. Find and discard the thyme stem.
7.
Add the beans, basil, and mint. Use a wooden spoon or potato masher to mash the beans a bit.
8.
Cook another 1-2 minutes, just until to warm the beans. Season with salt and serve.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Enjoy warm as a side or serve with Whole Wheat Flatbread for a tasty appetizer.
2.
This is a great way to use up extra squash from a bountiful garden. You can also use up other fresh herbs, like chives, chervil, parsley, and tarragon.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 334
Protein 23.4 g
Carbohydrates 60.9 g
Iron 0.52 mg
Fiber 15.5 g
Calcium 22.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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