![](https://cdn.statically.io/img/www.allrecipes.com/thmb/6Qe4c2pxatCR6YjQ-KQzponhBzM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1029409-303946822ba04773b2c48c1cb262d73d.jpg)
Ingredients
-
2 ½ tablespoons olive oil
-
1 medium zucchini, cubed
-
1 clove garlic, minced
-
8 large tomatoes, cored
-
1 small sweet onion, chopped
-
1 tablespoon chopped fresh red chile pepper
-
1 (14 ounce) can vegetable broth
-
1 tablespoon dried tarragon
-
2 teaspoons dried dill weed
-
1 teaspoon salt
-
¼ teaspoon ground black pepper
Directions
-
Heat oil in a large skillet over medium heat. Cook and stir zucchini and garlic in the hot skillet until lightly browned. Remove from heat and set aside.
-
Purée tomatoes, onion, and chile pepper in a blender or food processor, leaving a few small chunks.
-
Mix together tomato purée and vegetable broth in a large pot. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and stir in zucchini-garlic mixture. Cover and cook for 45 minutes.
Nutrition Facts (per serving)
88 | Calories |
5g | Fat |
11g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 88 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 404mg | 18% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 3g | 5% |
Vitamin C 29mg | 33% |
Calcium 42mg | 3% |
Iron 1mg | 6% |
Potassium 541mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.