Zucchini Veggie Melange Recipe

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Zucchini Veggie Melange

Sharon Colyer

By
@Cmom02

Came across this recipe in Better Homes and Gardens magazine from January 1980. This recipe is so easy! I added a couple of optional additions.

Cooking of optional rice, is done ahead, and is not counted in cooking time. If using instant rice, you could do it, while prepping vegetables.


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Rating:

Comments:

Serves:

4

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 Tbsp
vegetable oil
1 medium
onion, sliced
2 clove
garlic, crushed
3 medium
zucchini, sliced
1 large
bell pepper, of any color, seeded and sliced
3
ripe tomatoes, peeled and quartered or 1 can (16 oz.) of tomatoes
1/2 tsp
salt
* * * * * * *
*1- 2 cups cooked rice, any kind (optional)
*if you would like any liquid, in this dish, add some vegetable broth or tomato juice

Directions Step-By-Step

1
If using rice, cook ahead of time, remove from heat, and leave covered, so as not to dry out rice. If using instant rice, you could do it, while prepping vegetables.
2
Heat oil in medium skillet. Add onion and garlic, and sauté for 5 mins. Add remaining ingredients including liquid, if using; cover, and simmer for 15 minutes. Add cooked rice; add more liquid, if needed, if you are using a liquid. Cook 5 minutes more, or until vegetables are tender.
3
Makes 4 servings. Each serving about 80 calories, without rice and broth or juice.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy