Pork and Zucchini Stew 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 medium onion, chopped 1 green pepper, chopped 4 cups sliced fresh mushrooms 2 cans (14 1/2-ounce) stewed tomatoes, undrained 2 medium zucchini, halved lengthwise & sliced 1/2-inch thick 2 teaspoons dried dried basil, crushed 1 teaspoon dried oregano, crushed 1/3 cup grated Parmesan cheese Cooking 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 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese. Serves 6 Serving Suggestions 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. Nutrition Facts Calories 204 calories Protein 17 grams Fat 7 grams Sodium 557 milligrams Cholesterol 31 milligrams Saturated Fat 2 grams Carbohydrates 20 grams Fiber 4 grams
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