Zucchini With Bell Pepper and Tomato |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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The weather has been turning warmer and I have been dreaming about that summer crop that we all get in abundance. Summer and zucchini will be here before we know it. I found some zucchini at the market and made one of our family's favorite dishes. I do not remember where the original recipe came from, but it is yummy! Ingredients:
1 lb zucchini (four or so of the small ones) |
1 onion, sliced thin |
1 small green pepper, chopped |
2 tablespoons olive oil |
1 -2 garlic clove, crushed |
1 teaspoon salt |
1/8 teaspoon pepper |
2 tomatoes, cut into wedges |
Directions:
1. Wash zucchini, cut off both.
2. ends but do not peel them. Cut.
3. the zucchini into 1/4 slices. Cook,
4. stirring zucchini, onion, green pepper, oil,
5. garlic, salt, and pepper in 10 skillet.
6. until heated through. Cover and cook
7. over medium heat, stirring occasionally,
8. until vegetables are crisp-tender,
9. about 5 minutes. Add tomatoes. Cover
10. and cook over low heat just until
11. tomatoes are heated through, about
12. 3 minutes. Sprinkle with parsley and
13. grated cheese, if desired.
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