Thursday, July 15, 2010

Pan-Fried Zucchini Squash and Tomatoes

If you have a habit, like me, of growing a bit too much zucchini squash in the summer, then you probably have your own zucchini repertoire. This is one of my favorite simple zucchini recipes.


3-4 cups sliced or cubed zucchini
2 cups chopped tomatoes (canned or fresh)
1 cup chopped red peppers
½ cup chopped onions (or 1 tbsp. onion powder)
2 tbsp. olive oil
2 tbsp. red wine
1 tbsp. honey
1 tbsp. lemon juice
1-2 cloves crushed garlic (depending on size of cloves)
3 tbsp. fresh chopped basil (or 2 tsp. dried basil)
2 tbsp. fresh chopped oregano (or 1 tsp. dried oregano)
½ tsp. black pepper
salt to taste


Cut up the vegetables. Put the tomatoes, onion, and olive oil into a deep-dish frying pan and heat over medium heat until the juice starts to bubble (a couple of minutes). Then turn the heat down to low and add the squash, pepper, and the rest of the ingredients.

Cook the mixture on low to medium heat, uncovered, stirring frequently for approximately 15 minutes. The squash should be soft when poked with a fork but not soggy. If you cover the pan, the vegetables will steam and become soggy so leave the lid off. You want the squash to be just cooked, still a bit crispy, but not at all raw.

Eat well, be well, live deliciously!

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