Zucchini Veggie Melange

★★★★★ 1 Review
Cmom02 avatar
By Sharon Colyer
from Lexington, KY

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.

serves 4
prep time 40 Min
cook time 20 Min
method Stove Top

Ingredients

  • 1 Tbsp
    vegetable oil
  • 1 md
    onion, sliced
  • 2 clove
    garlic, crushed
  • 3 md
    zucchini, sliced
  • 1 lg
    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
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How To Make

  • 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.
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