Zucchini e pomodoro

Yield: 6 Servings

Measure Ingredient
2 teaspoons Olive oil
2 tablespoons Garlic -- chopped
2 Onion -- diced
2 Green peppers -- cut in 1/2"
Pieces
3 Zucchini -- 8" each, cut in
Half
Then into 1/2' piece
2 cans Tomatoes -- diced
(28 ounces each)
¾ cup Water
5 Basil leaves
¼ cup Fresh parsley -- chopped
2 teaspoons Kosher salt
1 teaspoon Black pepper -- cracked
½ teaspoon Red pepper flakes --
Crushed

In a large stock pot, heat olive oil and saute garlic, about 1 minute. Add onions, green peppers, zucchini, tomatoes, water, basil leaves, parsley, kosher salt, black pepper and crushed red pepper flakes. Cover and simmer over medium heat until all vegetables are soft, about 20-30 minutes.

Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 22:43:53 -0400 From: AUNTIEFIFI@...

Recipe By : Detroit Free Press

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