Greek-Style Potato, Zucchini, and Bean Stew

Add crusty bread and a Greek-style salad of lettuce, tomatoes, red onions, peppers, cured olives, and feta.


6 servings (serving size: 2 cups stew and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 2.6 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 10 g
Carbohydrate 45.5 g
Fiber 10.8 g
Cholesterol 13 mg
Iron 2.8 mg
Sodium 598 mg
Calcium 187 mg


1 1/2 tablespoons extravirgin olive oil
3 cups chopped onion
1 cup (3/4-inch) cubed peeled baking potato
1/2 cup water
3 1/2 cups (1/2-inch-thick) slices zucchini
2 1/2 cups (3-inch) cut green beans (about 1/2 pound)
2 (28-ounce) cans diced tomatoes, undrained
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese


Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add potato and water; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender. Stir in parsley and next 3 ingredients (through pepper). Serve with cheese.

Nava Atlas,

Cooking Light

April 2005
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