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Category: |
Category: |
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Ingredients: |
Ingredients: 1- 2 Medium Zucchini, sliced into 1/4-1/2" slices
1 onion, thinly sliced (or chopped if you prefer smaller pieces)
1-2 coves of garlic, diced
Olive oil for sauteeing vegetables
1 15 oz can Garlic, Basil seasoned diced tomatoes (if using a larger quantity of zucchini then you may want 2 cans)
Fresh basil (optional)
Salt and Pepper to taste
Spaghetti, cooked
Parmesan Cheese
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Directions: |
Directions:1. Saute onion and garlic in olive oil until translucent.
2. Add zucchini and continue to saute until some of the zucchini get a bit of color here and there. I prefer mine ala dente so I don't cook it for long.
3. Add canned Italian seasoned tomatoes and basil and simmer for about 10 minutes to meld flavors. Add salt and pepper to taste.
4. Cook pasta.
5. Service zucchini tomato mixture over pasta and top with parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:2-4 Based on serving size and amount of zucchini |
Preparation
Time: |
Preparation
Time:30-40 minutes |
Personal
Notes: |
Personal
Notes: This is a very simple but tasty vegetarian meal. I like to use whole wheat thin pasta and cut up the zucchini and pasta to mix together better. Goes great with a salad and a glass of wine for a light evening dinner. If you prefer to season the tomatoes yourself, use plain petite diced tomatoes and add oregano and Italian seasoning typically used for pasta sauce, but I find the pre-seasoned tomatoes and fresh basil have the most flavor.
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