ZUCCHINI****Greek Zucchini Stew (Kolokythia Yakhni) - The New Mediterranean Diet

By Unblond1

I loved this. Great lunch or dinner dish with some bread and maybe some cheese.

Update: 15/3/10 - had for dinner, 1/2 of a serving, with a fried egg on top and some toast - yummy!

Ingredients

• 4 servings
• 1 onion, cut in wedges
• 1/3 cup EVOO
• 1 can Aurora tomatoes, drained
• 1 tsp. sugar
• 1/2 cup chicken broth
• sea salt and fresh ground black pepper
• 2 lbs. baby zucchini, cut in half and then in half lengthwise
• 1 tsp each minced mint and dill or fresh herbs of choice - try oregano

Details

Servings 4

Preparation

Step 1

Gently stew the onions in olive oil in a saucepan over medium heat until soft but not brown, about 10 minutes.

Add the tomatoes and the sugar and cook for another 10 minutes then add the broth and the salt and pepper and stir well.

When the sauce returns to the boil, add the zucchini with the herbs. Cook gently until the zucchini is very tender, about 15 minutes. Let stand 20 minutes before serving.

If making just for yourself, freeze three servings for another time.

NUTRITION:

Calories - 232
Fat - 19.5
Sat Fat - 2.5
Carbs - 14
Fibre - 3.8
Protein - 4.5