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A hearty meatless meal.
Slice the onions into about 3-inch pieces. Then slice the jalapenos crosswise into ring shapes. Remove the seeds with the knife as you’re cutting them.
Slice the garlic into thin pieces. Cut the zucchini into chunk size pieces (or into thick slices if you prefer).
Heat a skillet on medium heat and add the olive oil. Then add the onions and stir. Add the jalapenos, garlic, and zucchini. Continue to stir as the veggies and garlic cook for about 5 to 7 minutes. If the garlic or onions start to brown, turn the heat down just a bit.
Add the cut tomatoes, tomato sauce, oregano, pepper, cumin, salt, and bay leaves. Stir together and then add the Worcestershire sauce. Stir together, cover the skillet, and turn the heat down to low. Simmer for about 12 minutes or until the zucchini is cooked but still firm. If you prefer a thinner sauce, stir in a little bit of water. Remove the bay leaves before serving.
Serve over brown rice or pasta and top with Parmesan cheese.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!