Ratatouille Veggie Toss Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
67
FAT
15%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

2 small to medium zucchini, 1-inch dice

Salt and pepper

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 (15-ounce) can stewed tomatoes

1 medium onion, 1-inch dice

A handful chopped flat-leaf parsley

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