Stewed Zucchini

Luckytrim

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Stewed Zucchini

Ingredients

3 to 4 medium zucchini unpeeled, split and thick-sliced
1 large can (28 ounces) diced tomatoes (or two 14.5-ounce cans)
1 can (8 ounces) tomato sauce
1 cup celery, thinly sliced
1 large sweet onion, chopped
1/2 cup green bell pepper, chopped (or you can use a combination of red and green peppers)
2 cloves garlic, minced
1 1/2 teaspoons sugar
3/4 teaspoon kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)

In a large saucepan, combine the zucchini, tomatoes, tomato sauce, celery,
onion, bell pepper, garlic, sugar, salt, and pepper. Place the pan over
medium-high heat and bring to a boil.

Reduce the heat to low, cover the pan, and simmer for about 45 minutes, or
until the zucchini and other vegetables are tender.

Remove the cover for the last 10 minutes.

Taste and adjust seasonings.

Serve hot.
 

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