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Slow-Cooked Ratatouille
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-
Prep
15
min
-
Total
4
hr
15
min
-
Ingredients
9
-
Servings
4
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Ingredients
-
1
medium zucchini, halved lengthwise, cut into 1-inch pieces
-
1
(1 8-oz.) ) pkg. fresh whole mushrooms
-
1
small eggplant (8 oz.), peeled, cut into 1-inch pieces
-
2
(14.5-oz.) cans diced tomatoes, undrained
-
2
teaspoons sugar
-
3
teaspoons dried basil leaves
-
1
tablespoon extra-virgin olive oil
-
1/4
cup finely chopped fresh parsley
-
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese
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Steps
-
1
Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Combine zucchini, mushrooms, eggplant, tomatoes, sugar and basil in slow cooker.
-
2
Cover; cook on high setting for 4 hours or on low setting for 8 hours.
-
3
Stir in oil and parsley. To serve, ladle mixture into soup bowls. Sprinkle with cheese.
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Nutrition Facts
Serving Size:
1 1/4 Cups
- Calories
- 180
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Cholesterol
- 5mg
- 2%
- Sodium
- 460mg
- 19%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 10g
- Protein
- 8g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 50%
- 50%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 1/2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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