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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an easy to fix, colorful, great tasting recipe that goes well with any dish. I've made it for our church pot luck and everyone loved it. It comes from my neice's cookbook, In Good Health , by Jennifer White. It's a very healthy recipe. Be careful not to cook the zucchini too much, especially if its going to be reheated. Enjoy Ingredients:
1 cup canned diced tomato |
2 teaspoons dried oregano |
2 teaspoons dried basil |
1 small onion, diced |
1 garlic clove, minced |
4 small zucchini, peeled and diced |
salt |
Directions:
1. Place all ingredients except for zucchini and salt in a saucepan.
2. Cook over medium-high heat, stirring occasionally, until onion is tender.
3. Add zucchini and cook until zucchini is just barely tender. Do not overcook zucchini. Salt to taste. Serve.
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