Nutrition Facts
Serving Size
¼ of recipe
Calories
270
Total Fat
10 g
Saturated Fat
3.5 g
Sodium
860 mg
Total Carbohydrate
40 g
Dietary Fiber
5 g
Protein
9 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
1 ½ tablespoons
Small yellow onion, chopped
1
Green beans, trimmed
1 cup
Cayenne pepper (optional)
Up to ¼ teaspoon
Small zucchini, sliced
1
Yukon gold potatoes, cut into 1-inch cubes
2
Flat-leaf parsley, chopped
½ cup
Diced tomatoes, undrained
28-ounce can
Salt
½ teaspoon
Freshly ground pepper to taste
Feta cheese crumbles
½ cup
Directions
- Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
- Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
- Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.
