Nutrition Facts

Serving Size¼ of recipe
Total Fat10 g
Saturated Fat3.5 g
Sodium860 mg
Total Carbohydrate40 g
Dietary Fiber5 g
Protein9 g

Servings and Times


Tip: Freeze or refrigerate leftovers.

Ingredients and Preparation

Olive oil1 ½ tablespoons
Small yellow onion, chopped1
Green beans, trimmed1 cup
Cayenne pepper (optional)Up to ¼ teaspoon
Small zucchini, sliced1
Yukon gold potatoes, cut into 1-inch cubes2
Flat-leaf parsley, chopped½ cup
Diced tomatoes, undrained28-ounce can
Salt½ teaspoon
Freshly ground pepper to taste
Feta cheese crumbles½ cup
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
  3. Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
  4. Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.