Heat the oil in a medium skillet, and sauté the onions until lightly browned, about 5 minutes. Add the zucchini and bell pepper. Sauté another 2 to 3 minutes. While the vegetables are sautéing, pulse the sunflower seeds in a food processor or blender until coarsely ground. Add all remaining ingredients, mix and bring to a boil. Reduce the flame to medium-low, cover and simmer for 20 minutes. Remove and serve while hot.
Per serving - 215 calories, 6 g fat (23% calories from fat), 10 g protein, 34 g carbohydrate, 7 g fiber, 0 mg cholesterol, 349 mg sodium