PORK AND ZUCCHINI STEW (EASY)
YOU WILL NEED:
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1 1/2 lbs. PORK STEW MEAT
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3 TABLESPOONS FLOUR
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1/2 TEASPOON GARLIC SALT
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1/2 TEASPOON PEPPER
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1 TABLESPOON VEGETABLE OIL
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1 MEDIUM ONION, CHOPPED
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1 GREEN BELL PEPPER, CHOPPED
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4 CUPS FRESH MUSHROOMS, SLICED
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2 14 1/2-OZ CANS STEWED TOMATOES, UNDRAINED
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2 MEDIUM ZUCCHINI, HALVED & SLICED 1/2-INCH THICK
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2 TEASPOONS DRIED BASIL, CRUSHED
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1 TEASPOON DRIED OREGANO, CRUSHED
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1/3 CUP PARMESAN CHEESE, GRATED
DIRECTIONS:
In a plastic or paper bag combine flour, garlic salt and pepper. Add pork; 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 10-15 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.
* Recipe adapted from National Pork Producers.
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