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.