Yield: 4 Servings
|2 tablespoons||Olive oil|
|1 cup||Chopped onion|
|1 cup||Chopped green pepper|
|2 cups||Zucchini; unpeeled, cut into small cubes|
|½ teaspoon||Dried oregano|
|⅛ teaspoon||Garlic powder|
|\N \N||Salt and pepper to taste|
|½ cup||Tomato paste|
Heat oil in a large non-stick skillet over medium heat. Add onions and green pepper. Cook 5 minutes, stirring frequently.
Add zucchini. Cook 5 minutes. Add a small amount of water, if necessary, to prevent drying. Reduce heat to low. Stir in remaining ingredients. Heat through.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .