Zucchini Sauce

Tasty , easy way to use up the extra Zucchini, plus a meal in itself. Add any non overpowering, quick cooking veggies too ( fresh mushrooms, peas etc ) the last 5 minutes of simmering.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• Sauce

• 3  tablespoons olive oil
• 3  lbs fresh zucchini, coarsley chopped ( or shred and squeeze dry )
• 3 -5  garlic cloves, minced
• 1  teaspoon oregano
• 1  vegetable bouillon cube, dissolved into
• 1  cup water
•  kosher salt
•  black pepper
•  red pepper flakes, to taste

• Optional

• 4  cups cooked basmati rice

Directions

1. In a heavy skillet, heat the olive oil, add the zucchini and minced garlic, stirring to coat and saute briefly, about 5 minutes.
2. Add the oregano and vegetable bouillon water mix to the skillet. Bring to a boil, stirring to mix. Reduce heat, cover and simmer 5- 10 minutes or until tender. Add the salt, pepper and red pepper flakes to taste.
3. Serve over Basmatic rice.