Lunch

Italian Zucchini Beef Vegetable "stoup" is for Lunch.

Italian Zucchini Beef Vegetable "stoup" takes 10 minutes to prepare.

Italian Zucchini Beef Vegetable "stoup" takes 30 minutes to cook.

Italian Zucchini Beef Vegetable "stoup" makes 8 servings.

The ingredients for Italian Zucchini Beef Vegetable "stoup" are:

1& 1/2 lbs yellow and green zucchini, sliced
3/4 lb ground beef, lean
1 med potato, thinly sliced
5 baby carrot, chopped
3 ribs of celery, chopped
1 med onion, chopped
1 garlic clove, pressed
1/4 cp. red wine
1 TBS Basil
1 TBS Oregano
1 TBS Lemon juice (two wedge yields)
1 tsp salt
5 cps water
2 bay leaves, whole

Here is how you make Italian Zucchini Beef Vegetable "stoup":

In a Dutch Oven, brown the beef in oil. Add the remaining ingredients and bring to a boil. Reduce heat to med/low and simmer 30 minutes, or until potatoes are fork tender, stirring occasionally. Remove bay leaves before serving.Serve piping hot in low bowls, with biscuits or bread.Number of Servings: 8Recipe submitted by SparkPeople user DENGLERFAMILY.

The nutritional information for Italian Zucchini Beef Vegetable "stoup" is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 201.9

• Total Fat: 10.9 g
• Cholesterol: 31.9 mg
• Sodium: 515.4 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 4.2 g
• Protein: 10.2 g

The dietary needs meet for Italian Zucchini Beef Vegetable "stoup" is Low Fat