Prep Time: 15 minutes
Cook Time: 25 minutes
My small container summer garden is always over run with a great number of zucchini and yellow squash. I usually will pick them at a tender age, give many to friends and neighbors, and slice some of them up and then freeze them fresh from the garden. I have used them 3-4 months after freezing them. This way I can utilize them in dishes like this or use the zucchini in bread recipes like zucchini bread or banana nut all winter and into the spring. This is a delicious and tasty side dish or it can be made the main dish by putting it over rice. You can fix it spicy or not according to your taste and who you are cooking it for. I eat it over brown rice with french bread on the side or biscuits if you choose. It is quick and easy, something you can cook when you are in a hurry and haven't planned anything.
•4 Fresh zucchini, cleaned, cut into ¼ - inch slices
•10 to 20 Fresh mushrooms, sliced
•4 Large red tomatoes, diced
•1 Yellow squash, sliced
•1 Medium yellow or white onion, sliced and broken into rings
•1 or 2 Chili peppers, seeds removed, diced (If you like hot dishes)
•4 Cloves garlic, minced
•½ Teaspoon sweet paprika
•1 Tablespoon fresh oregano leaves, minced or ½ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 Tablespoon olive oil
• Crumbled Vegan Mozzerella or Romano cheese for topping
• 1 Green onion stalk for topping
1.Heat olive oil in a cast iron cooking pot until hot.
2.Sauté garlic, chilies and onions for two minutes.
3.Cover pot, reduce heat, and let cook for 10 minutes.
4.Add zucchini, tomatoes, mushroom, shredded carrots, and squash to the cooking pot.
5.Stir in paprika and mix well into the vegetables.
6.Add salt, pepper, and oregano, mix well.
7.Cover and reduce your heat to low.
8.Cook for 10 more minutes or until the vegetable are done to your taste.
Image courtesy Flickr Commons