What's This?
Serving size 4
Prep Time
Total Time


15 oz frozen shelled edamame (about 3 cups) thawed1 Tbsp extra virgin olive oil1 large onion, chopped1 large zucchini, diced2 Tbsp minced garlic2 tsp ground cumin1 tsp ground coriander⅛ tsp cayenne pepper or to taste1 can 28-ounce diced tomato¼ cup chopped fresh cilantro or mint3 Tbsp lemon juice


1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.

2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.

3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 258 10%
  • Calories from fat 72 5%
  • Total Fat 8gm 9%
  • Saturated Fat 1gm 22%
  • Monounsaturated Fat 3gm 22%
  • Sodium 519mg
  • Total Carbohydrates 29gm 12%
  • Fiber 9gm
  • Protein 15gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Stew, Healthy, Low Calorie, Low Cholesterol, Bean & Legume, African, 30 Minute, Easy, Winter

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