Directions:
- In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
- Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
- Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
- Add basil, oregano and parsley mixing with other ingredients.
- Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
- Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
- Place parmesan cheese on table to be sprinkled on top of each individual serving.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.16 Kcal (398 kJ) | ||
| Calories from fat | 33.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Sodium | 206.41mg | 9% | |
| Potassium | 609.46mg | 13% | |
| Total Carbs | 13.09g | 4% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 42.9mg | 71% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.9mg | 44% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 44.6 Kcal (187 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 6% | |
|---|---|---|---|
| Sodium | 96.74mg | 9% | |
| Potassium | 285.64mg | 13% | |
| Total Carbs | 6.13g | 4% | |
| Sugars | 2.97g | 25% | |
| Dietary Fiber | 1.47g | 13% | |
| Protein | 1.85g | 8% | |
| Vitamin C | 20.1mg | 71% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.7mg | 44% | |
| Calcium | 28.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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