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Quick Italian Zucchini
- 3 - 4 zucchini
- 1 15-oz can of Italian stewed tomatoes (with basil, garlic and oregano)
Wash the skin of the zucchini (do not peel) and cut off the ends. Thinly slice zucchini. Place tomatoes WITHOUT juice in pan. (If tomatoes are large, cut in smaller pieces.) Add zucchini. Simmer with cover on for 20 minutes or until zucchini is tender. Let stand 5 minutes uncovered. Serves 4-6.
Bobbi's variation: You can also place the zucchini on top of bow-toe pasta for a quick side of vegetarian pasta. (Great for Lent.) You can also add other veggies such as eggplant, squash, or sautéed red bell peppers, but when time is limited just zucchini will do! Tastes great with breaded chicken or fish and mashed potatoes.