Zucchini With Stewed Tomatoes Recipes

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Steps:

• In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.

Steps:

• Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick.
• Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy.
• Enjoy!

Steps:

• Peel tomatoes by placing in boiling water for a few minutes and then putting them in ice water. The skins will peel off easily.
• Chop tomatoes and put in pot (with juice.
• Cut zucchini into coins and cut the coins in half.
• Chop onion and green pepper.
• Combine all ingredients, except the cheese, in pot with tomatoes.
• Cook uncovered about 30-40 minutes, stirring occasionally.
• Add cheese, stir and serve.

Steps:

• Cook chopped bacon until done, but not crispy.Drain and set aside.
• Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
• Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
• Optional: Top with parmesan or grated mozzarella.

Steps:

• Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.
• When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.
• Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)
• Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.
• Transfer the stew to a serving bowl and serve immediately or at room temperature.
• Hey chickpea!

Steps:

• 1. cut zucchini into 1/4" round slices cut mushrooms into 1/4" slices cut onion into small pieces smash and peel garlic cloves (leave whole smashed pieces)
• 2. In large (10") skillet, heat grapeseed oil and add garlic and onions; cook slightly. Add zucchini and mushrooms; cover and cook for 10 min. Add salt and pepper to taste (roughly 1/4 tsp each) Add 12 oz can of stewed tomatoes cover and simmer for 20 minutes.
• 3. After zucchini is cooked; add grated mozzerella cheese and cover to melt. (Don't melt too long or cheese will dissolve) Serve as a side or over rice.

Steps:

• 1. Heat oil in lg saucepan over medium heat. Saute garlic and onions until tender.
• 2. Add tomatoes. Cook, stirring until tomatoes soften. Add remaining ingredients and cook until zucchini is soft, about 20 mins.

Steps:

• Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
• Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
• Then turn up heat to reduce liquid.
• Stew should be thick, not soupy.
• Serve hot, cold, or at room temperature.

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.