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Mexican Zucchini Stew
Source: dLife

A hot and zesty Mexican stew with zucchini, red bell peppers, and onions in a vegetable broth.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 108.5
Total Carbs 18.7 g
Dietary Fiber 5.4 g
Sugars 10.7 g
Total Fat 2.4 g
Saturated Fat 1.1 g
Unsaturated Fat 0.4 g
Potassium 965.7 mg
Protein 6.0 g
Sodium 105.5 mg
Dietary Exchanges
, 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 cup  fresh chopped onion
2 lb  medium zucchini
4 each  medium red bell peppers
0 1/2 cup  low sodium vegetable broth
0 1/2 tsp  ground cumin
0 1/2 cup  whole milk
1 pinch  salt
1 pinch  black pepper
2 tbsp  Cheese, Mexican, queso anejo, crumbled
  1. Coat medium skillet with cooking spray and heat over medium. Add onion, and coo 5 to 8 minutes, until onion is translucent. Mix in zucchini, red peppers, broth, and cumin.
  2. Bring mixture to boil. Lower heat, cover, and simmer 5 to 8 minutes.
  3. Add milk and cook until hot, 1 to 2 minutes (do not scald). Sprinkle with salt and pepper. Pour zucchini stew into serving bowl and sprinkle with cheese.

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