1 small onion - chopped
2 garlic cloves - crushed 3 T olive oil 2-3 stalks celery - minced 5 small zucchini (1 lb) 1/4" slices 1 can diced tomatoes, or 2 tomatoes diced 2 peppers, small cubes (red, green or yellow) 1 bay leaf 1 tsp thyme dried (1 Tblsp fresh) 2 tsp parsley dried (2 Tblsp fresh) 1 tsp salt pepper 1/2 cup liquid (white wine, tomato juice, water, or meat stock) In large pot saute onion and garlic in olive oil til onion is translucent. Add celery, saute 5 minutes. add zucchini, tomatos, peppers, seasonings and liquid. Cover tightly, cook over med. heat for 1/2 hour. Stir. Continue to cook uncovered for 1/2 hour or until most of liquids have reduced. Variations: Follow above and add 2 small eggplants (1 lb) diced into small cubes. In place of all zucchini, use 1/2 zucchini and 1/2 yellow squash. Can add a 2nd can of tomatoes or use 4 tomatoes instead of 2. Use as an entree - place generous serving in individual casserole, top with cheese and place under broiler til cheese is melted or slightly browned. |
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