Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Size zucchini diced |
| 1 large | Red bell pepper sliced |
| 1 large | Green bell pepper sliced |
| 1 large | Onion sliced |
| 1 teaspoon | Curry powder |
| \N \N | Salt and pepper |
| 2 tablespoons | Honey |
| \N \N | Optional: |
| 1 \N | Sm box mushrooms sliced |
Saute onion and pepper in a small amount of oil or butter in pan until crisp tender. Add zucchini and continue to cook until zucchini is tender but not soft. Season with curry, salt and pepper. Stir in a bit of honey to sweeten as desired. If using mushrooms, saute with the onion and peppers. Mixture should fit a 2 quart casserole. Reheat as needed. Flavors really blend nicely together and improves with age. Great with poultry.