Wednesday, March 26, 2014

Zucchini and Tomatoes over Rice

Zucchini & Tomatoes over Rice Pilaf

Here is one of my favorite Turkish-inspired dishes.  Turkish food features a lot of vegetables.  Dishes made with a base of tomatoes, onions, garlic &/or peppers are very common.  For this dish, I use tomatoes, zucchini, and garlic.  I serve it over rice pilaf, but basmati rice or brown rice would work too.  I think this dish is hearty enough to be a vegetarian entrée.  If you have a die-hard meat eater in the house, throw some browned ground beef in their portion. 

1 can spaghetti sauce
1 can water
3 medium zucchini
3-5 cloves garlic, peeled
1 tsp Lawry’s seasoned salt

1- Pour spaghetti sauce into a large pan, like a Dutch oven pot.  Add water, seasoned salt, and garlic. 
2- Cover and bring to a low boil on medium high heat. 
3- Scrub zucchini and cut off ends.  Cut in half lengthwise, then cut in thin half-moon slices. 
4- Add zucchini to pot.  Cover and cook on medium high until it reaches a low boil.  Reduce heat and simmer until zucchini is tender. 
5- Serve over rice pilaf

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