Garden delights, heathly cooking, Less than 30 minutes from start to finish, veggies......
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Zucchini stew

Oh my, it is summer garden time and that means tons of zucchini. Wether you have it or not someone you know has it. If it is your neighbor there will come a time you start to close the shades when you see that bulging bag heading your way; or not. Grilled, fried, baked, or boiled, breaded, made into bread, fried cakes, pickles, are just several ways to prepare the little green thing. I am always scratching my head to think of something new. And by George I found it. Hope you like it. 

  • 1 medium  zucchini or twosmall ones 
  • 1 can stewed tomatoes
  • 1/2 medium onion
  • 1 bell pepper

Wash and cut the ends off of the squash, cut lengthwise in half and again one more time. Then cut across making large bite size pieces shaped like triangles……more or less. Cook squash in some boiling salted water until almost done. Drain water off and leave zucchini in that pan. Add stewed tomatoes, chopped onion and chopped bell pepper. Put a lid on it and cooked for 15 minutes or until onions and peppers are slightly soft. 

I added a small amount of herbs de Provence too….. Just a dash. 

As always we hope you enjoy

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