Prep 10 mins
Cook 20 mins
This is a simple side dish that can accompany almost anything.
- 1 tablespoon extra virgin olive oil
- 1 onion, sliced
- 1 garlic clove, minced
- 1 1⁄2-2 lbs zucchini, sliced
- 1 green pepper, chopped
- 1 (16 ounce) can whole tomatoes
- salt and pepper, to taste
- parsley, finely chopped
- parmesan cheese
- In large saute pan, saute onion and garlic in olive oil for one minute over medium heat.
- Add zucchini, green pepper, tomatoes, salt, and pepper.
- Cover and cook until tender (15-20 minutes).
- Transfer to serving bowls and sprinkle with fresh parsely and parmesan cheese.
- Serve immediately.
Wow! Super yummy! Made this as stated with fresh tomatoes and they were FABULOUS! Will definitely make again. I also tripled the garlic.
I used roasted tomatoes and sliced frozen zucchini. I then put 2 tablespoons of ketchup and some hot sauce in it and it gave it just the spice it needed.
4 Stars, this was great as a "dump" recipe, requiring little direct supervision, but I think a bit more attention to melding the flavors would pay off big, and a sprinkle of Italian seasoning would enhance this dish without making it more complicated. I invested one minute to scrape fork tines over the skin of zucchini for more decorative slices. I recommend using tomato wedges or halved cocktail or grape tomatoes instead of the canned whole tomatoes so the tomatoes will be spread out more. I served this over steamed rice with Tarragon-Scented Fish #253863. Thank you for posting this recipe, Dom and Amanda. Made for October 2008 Veg*n Swap.