Stewed Zucchini and Tomatoes
This super easy veggie side-dish goes with just about any entree.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
Serves 4
Methods/steps
Slice the zucchini's into 1/4 inch rounds.
Dice the tomatoes.
Place the zucchini, tomatoes and tamari in a pot and then crumble in the bread. Mix. Cover. Cook over the lowest setting on your stove until the zucchini is translucent - 10-15 minutes. Stir occasionally.
Additional Tips
The juices from the zucchini and tomatoes will create enough liquid in the pot to cook it.
*Use rice or millet bread for a gluten-free version of this recipe.
Reviews
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Created by ARoettinger
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
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