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