Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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, .