Zucchini Italian Vegetable Stew - Ciambotta

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.

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Nutrient	Quantity
Total fats	7.201 g
Protein	24.7278 g
Carbohydrates	82.3623 g
Energy	460.083 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5247 g
Water	2427.0419 g
Aspartic acid	2.3619 g
Calcium, Ca	353.523 mg
Lutein + zeaxanthin	15858.666 g
Fiber, total dietary	14.9109 g
Fatty acids, total saturated 22:0	0.0268 g
Carotene, beta	1122.078 g
Niacin	7.7043 mg
Hydroxyproline	0.0816 g
Vitamin A, RAE	94.407 g
Arginine	1.2575 g
Riboflavin	0.961 mg
Fatty acids, total polyunsaturated 15:0	0.0142 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4643 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	4.6603 g
Sodium, Na	499.044 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1018 g
Total lipid (fat)	7.201 g
Manganese, Mn	2.785 mg
Fructose	12.2181 g
Proline	1.3298 g
Fatty acids, total saturated 16:0	1.0368 g
Fatty acids, total saturated 8:0	0.007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2232 g
Sucrose	1.8584 g
Choline, total	120.9801 mg
Sugars, total	33.6226 g
Serine	0.9641 g
Fatty acids, total saturated 10:0	0.1215 g
Fatty acids, total saturated 18:0	0.3975 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	1.6782 mg
Selenium, Se	30.2457 g
Ash	8.7536 g
Fatty acids, total saturated 18:1 undifferentiated	1.8512 g
Pantothenic acid	2.3363 mg
Phenylalanine	0.9393 g
Copper, Cu	0.9231 mg
Betaine	0.7641 mg
Thiamin	0.6744 mg
Methionine	0.3952 g
Iron, Fe	6.6862 mg
Carbohydrate, by difference	82.3623 g
Phosphorus, P	484.542 mg
Folate, total	278.541 g
Tocopherol, gamma	0.4526 mg
Lycopene	11785.908 g
Alanine	1.18 g
Cholesterol	22.68 mg
Valine	1.0675 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	0.7465 g
Glycine	1.0361 g
Carotene, alpha	3.096 g
Glucose (dextrose)	10.9324 g
Fatty acids, total saturated 14:0	0.0586 g
Zinc, Zn	5.1673 mg
Isoleucine	0.9044 g
Fatty acids, total saturated 12:0	0.0332 g
Fatty acids, total polyunsaturated	1.2885 g
Fatty acids, total saturated 14:1	0.0273 g
Fatty acids, total polyunsaturated 17:1	0.0091 g
Leucine	1.5996 g
Tocotrienol, alpha	0.1186 mg
Vitamin A, IU	1873.479 IU
Folate, DFE	317.097 g
Tryptophan	0.2196 g
Vitamin C, total ascorbic acid	153.1212 mg
Phytosterols	28.848 mg
Folic acid	52.164 g
Fatty acids, total polyunsaturated 16:1 c	0.0149 g
Galactose	0.0104 g
Fatty acids, total polyunsaturated 18:1 c	0.0967 g
Fatty acids, total saturated 20:0	0.0142 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.6303 g
Vitamin B-12	0.6577 g
Vitamin K (phylloquinone)	49.7841 g
Fatty acids, total saturated	1.7887 g
Histidine	0.5951 g
Fatty acids, total monounsaturated	2.003 g
Threonine	0.7495 g
Folate, food	226.377 g
Fatty acids, total polyunsaturated 17:0	0.033 g
Fatty acids, total polyunsaturated 24:0	0.0223 g
Cryptoxanthin, beta	1.725 g
Vitamin E (alpha-tocopherol)	2.4688 mg
Fatty acids, total trans	0.0567 g
Magnesium, Mg	227.715 mg
Lysine	1.3313 g
Potassium, K	2710.677 mg
Cystine	0.2862 g
Fluoride, F	4.0098 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Onion	1	60	14.01	0.15
Potato	2	0	0	0
Parmesan cheese	0	0	0	0
Zucchini	6 cups	126.48	23.1384	2.3808
Red bell pepper	2	0	0	0
Water	6 cups	0	0	0
Tomato Sauce	8 ounces	256.284	40.8013	4.4453
Pepper	1 tablespoon	17.319	4.4126	0.2249
Italian seasoning	1 tablespoon	0	0	0
italian bread	0	0	0	0