Homestyle Zucchini and Tomatoes
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- 2 Tbsp
- 1 medium
- garlic clove, finely chopped
- 4 1/2 c
- zucchini, sliced very thin
- 14 1/2 oz
- canned tomatoes
- 1 1/4 tsp
- basil leaves
- onion chopped
1Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID)
2In large skillet, heat oil and cook onion and garlic with zucchini over medium-high heat 3 minutes.
3Stir in tomatoes thoroughly blend with reserved liquid and basil.
4Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
5NOTE: You can use 1/4 teaspoon garlic powder for clove of garlic.