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Looking for a way to use up your zucchini? This recipe will help.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
10min
Total Time
45min
Servings
12servings
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Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.
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For a bit more color, use 1 zucchini and 1 yellow summer squash, thinly sliced, instead of 2 zucchini.
In a hurry? Substitute 6 cups frozen (do not thaw) loose-pack mixed vegetables for the bell peppers and zucchini.
*Percent Daily Values are based on a 2,000 calorie diet.
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