zucchini veggie melange
(1 RATING)
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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prep time
40 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves 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 teaspoon 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
How To Make zucchini veggie melange
-
Step 1If 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.
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Step 2Heat 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.
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Step 3Makes 4 servings. Each serving about 80 calories, without rice and broth or juice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#tasty
Keyword:
#optional-rice
Keyword:
#summer-ready-vegetables
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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