Zucchini E Pomodoro
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 2 | ts | Olive oil |
| 2 | tb | 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 | cn | Tomatoes -- diced |
| (28 ounces each) | ||
| 3/4 | c | Water |
| 5 | Basil leaves | |
| 1/4 | c | Fresh parsley -- chopped |
| 2 | ts | Kosher salt |
| 1 | ts | Black pepper -- cracked |
| 1/2 | ts | Red pepper flakes -- |
| Crushed |
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