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Zucchini Italian Vegetable Stew - Ciambotta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.7278
Energy (kCal)460.083
Carbohydrates (g)82.3623
Total fats (g)7.201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse and cut up vegetables and put into a large pot. | 2. Add seasoning, tomato and water to just cover the vegetables. | 3. Bring to a boil over high heat. | 4. Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender. | 5. Serve topped with grated Parmesan or Pecorino Romano Cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 6 cups cubed 126.48 23.1384 9.0024 2.3808
    red bell pepper 2 cubed - - - -
    potato 2 cubed - - - -
    onion 1 diced 60.0 14.01 1.65 0.15
    tomato sauce 8 ounces 256.284 40.8013 13.3585 4.4453
    salt 1 tablespoon - - - -
    pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    italian seasoning 1 tablespoon - - - -
    pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    water 6 cups 0.0 0.0 0.0 0.0
    parmesan cheese grated - - - -
    italian bread - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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