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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can use zucchini, yellow, or pattypan squash in this recipe. Ingredients:
2 teaspoons olive oil |
1 cup onion, finely chopped |
1 clove garlic, minced |
1 sweet bell pepper, green, finely chopped |
14 1/2 ounce tomatoes with green chilis, chopped |
1/2 cup white wine |
1 teaspoon thyme, fresh, minced |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper, freshly ground |
16 ounces zucchini |
2 tablespoons balsamic vinegar |
Directions:
1. Heat oil in skillet and saute onion, garlic and bell pepper for 5 minutes. Add tomatoes, wine, thyme, cayenne and pepper. Simmer until sauce starts to thicken, stirring occasionally. Add squash and cook 10 to 15 minutes more. Stir in balsamic vinegar and serve.
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