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Zucchini With Tomatoes

Fat.Freedom's picture
Ingredients
  Zucchini 5 Medium (Small To Medium)
  Olive oil 4 Teaspoon
  Onion 1 Medium, thinly sliced
  Garlic 2 Clove (10 gm), minced
  Ripe tomatoes/Canned italian plum tomatoes - 4, drained and chopped 2 , peeled, seeded, and chopped
  Salt To Taste
  Black pepper To Taste, freshly ground
  Cayenne 1 Dash
  Bay leaf 1⁄2
  Dried oregano 1 Teaspoon
Directions

GETTING READY
1. Rinse the zucchini and remove its ends.
2. Cut the zucchini into 1/2-inch slices..

MAKING
3. In a large, preferably non-stick skillet, heat the olive oil.
4. Add the onions and saute over moderate heat for about 2 minutes until slightly brown.
5. Add the garlic and tomatoes and cook, stirring, for 5 minutes longer.
6. Next, add the zucchini, salt, pepper, cayenne, bay leaf, and oregano, and mix everything well
7. Cover the skillet, and cook gently for 20 minutes, until tender.

SERVING
8. Remove the bay leaf from the mixture.
9. Adjust the seasoning if needed and serve.

TIPS
If you see after 15 minutes that there is a great deal of liquid in the pan, cook uncovered for the last 5 minutes or so.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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