Pati
Assistant Cook
4-6 garlic florets, sliced
4-5 TB olive oil
1 med/large zucchini, 1/2" sliced & quartered
1 med/large yellow squash, 1/2" sliced & quartered
l large onion, sliced thin
1 green pepper, sliced thin
two 14.5 oz cans diced (stewed or whole peeled) tomatoes
2 TB cornstarch, plus 1 Cup cold water
1 tsp dried basil
salt & pepper to taste
pinch oregano
red pepper to taste (4-6 shakes)
Saute garlic in olive oil about 1-2 minutes on medium heat in heavy skillet; add zucchini, summer squash, salt & pepper stir on high for another couple of minutes; now add onion & green pepper, basil, oregano and red pepper; let this cook down for a few minutes before adding the tomatoes; mix cornstarch with cold water and add to remaining juice in empty tomatoe cans and add this to the pot as well. Cover and simmer on low 30 minutes, stirring occassionally. Serves 6-8.
If you have 1/2 to a full cup of leftover steak or a pork chop, dice it up and toss in for added flavor. This recipe also freezes very well in single portion containers; transfer frozen zucchini to microwaveable glass dish and pop in micro for 2 minutes ... yum
4-5 TB olive oil
1 med/large zucchini, 1/2" sliced & quartered
1 med/large yellow squash, 1/2" sliced & quartered
l large onion, sliced thin
1 green pepper, sliced thin
two 14.5 oz cans diced (stewed or whole peeled) tomatoes
2 TB cornstarch, plus 1 Cup cold water
1 tsp dried basil
salt & pepper to taste
pinch oregano
red pepper to taste (4-6 shakes)
Saute garlic in olive oil about 1-2 minutes on medium heat in heavy skillet; add zucchini, summer squash, salt & pepper stir on high for another couple of minutes; now add onion & green pepper, basil, oregano and red pepper; let this cook down for a few minutes before adding the tomatoes; mix cornstarch with cold water and add to remaining juice in empty tomatoe cans and add this to the pot as well. Cover and simmer on low 30 minutes, stirring occassionally. Serves 6-8.
If you have 1/2 to a full cup of leftover steak or a pork chop, dice it up and toss in for added flavor. This recipe also freezes very well in single portion containers; transfer frozen zucchini to microwaveable glass dish and pop in micro for 2 minutes ... yum