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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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