You can make this sauce with okra, eggplant or other green squashes instead of zucchini.
1 bunch green onions
3 tbsp / 45 ml olive oil
3 Cubanelle peppers or 2 green bell peppers, finely diced
2 stalks celery, finely diced
2 to 4 green hot peppers, seeded and finaly chopped
3 cloves garlic, minced
2 cups / 500 ml chopped peeled ripe tomatoes
3/4 tsp / 4 ml salt
3 cups / 750 ml finely diced green or yellow zucchini
1 cup / 250 ml lightly packed torn basil leaves
Grated Parmesan or Romano cheese
Thinly slice onions, separating white and light green parts from dark green parts.
In large saucepan, heat oil over medium-high heat. Fry white and light green parts of onions. Cubanelle peppers, celery, hot peppers to taste and garlic, stirring until vegetables are soft and no liquid pools, about 8 minutes. Stir in tomatoes, 1/3 cup / 75 ml water and salt (if tomatoes are especially juicy, omit or reduce water). Bring to boil. Reduce heat; simmer, covered for 15 minutes.
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