Pork and Zucchini Stew

Name: Pork and Zucchini Stew
Total time: 35 min
Yield: 6 servings
Ingredients: 3 boneless pork chops cut into 3/4-inch cubes; 3 tablespoons flour; 1/2 teaspoon garlic salt; 1/2 teaspoon pepper; 1 tablespoon vegetable oil; 1 onion medium, chopped; 1 green bell pepper chopped; 4 cups fresh mushrooms sliced; 29 ounces stewed tomatoes undrained; 2 medium zucchini halved lengthwis & sliced 1/2-inch thick; 2 teaspoons dried basil crushed; 1 teaspoon dried oregano crushed; 1/3 cup parmesan cheese grated

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13Ingredients

┅Calories

35Minutes

Have extra zucchini from your garden? Did the neighbor's zucchini bush have a bumper crop? Try this stew with some bread and a side salad.

Ingredients

servings:

3 boneless pork chops (cut into 3/4-inch cubes)
3 tablespoons flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 onion (medium, chopped)
1 green bell pepper (chopped)
4 cups fresh mushrooms (sliced)
29 ounces stewed tomatoes (undrained)
2 medium zucchini (halved lengthwis & sliced 1/2-inch thick)
2 teaspoons dried basil (crushed)
1 teaspoon dried oregano (crushed)
1/3 cup parmesan cheese (grated)

Directions

In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2-3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

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