My husband made up this recipe a few weeks ago and it's become our new favourite veggie dish. Just on time for the turn of the weather and we've found a perfect new fall/winter comfort food.
• 1 tbsp butter, margarine or olive oil
• 1 large zucchini or 2 small, thinly sliced
• 2 medium nice ripe tomatoes, chopped in large chunks
• 1 large yellow onion, chopped in large chunks
• salt and pepper, to taste
• 1.5 tsp garlic powder
DirectionsThis makes quite a bit so I use my wok to fit it all in and still have room to move it around easily.
1) Set the element to medium high, melt the butter/margarine or heat the olive oil
2) Then add everything else. Move it around in the pan/wok often, but let it cook until almost all of the liquid has evaporated, and the zucchini has started to brown in places. I find it takes 20-30 minutes.
The result is a smooth, almost creamy and caramelized texture and the flavour is rich. So far, we’ve had it as a side with chicken, a topping in a Buddha bowl (with a brown rice base), and for Thanksgiving dinner we plan to have it as a topping for spaghetti squash.
We recently discussed adding sun-dried tomato to this recipe and I will be doing so next time I make it, so will update here when I try that.