Linda's Zesty Stewed Tomatoes With Zucchini, Onions and Peppers

5.0(8)

One day I was looking for something different to go with my liver and onions I was making. This is what I came up with, and we really love it! Try it, and see for yourself.

by Lindas Busy Kitchen·published 2003-01-27

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Vegetable

Servings

(2–4)

Total time

30 min

prep 15 min

Calories / serving

151 kcal

Ingredients (6)

serves

2 zucchini, sliced 1/4 inch thick (8 inches long)zucchini
1 (28 ounce) can diced tomatoes, in juicetomato
1 large onion, cut in half, and then slicedonion
1 large green pepper, seeded, sliced into slices, and then each slice in halfbell-pepper
Tabasco sauce, to your taste or 3 -5 dashes red hot peppers
salt and pepper, to tastesalt-and-pepper

Instructions (3 steps)

01Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
02Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
03Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

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Rich recipe — supports nutrition-aware planning.