Ingredients40 m servings 84
- Heat olive oil in a skillet over medium-high heat; saute onion and bell pepper until softened, 5 to 10 minutes. Add zucchini, water, tomato paste, garlic, and oregano; cover skillet and simmer over medium-low heat, stirring frequently, until zucchini is softened and transparent, about 20 minutes.
Per Serving: 84 calories; 2.7 14.3 3.1 0 237 Full nutrition
ReviewsRead all reviews 4
Made as is but added red pepper flakes for kick and used chicken broth for the water. Hubby and I liked it very much!
My husband loved it, the only change I made was using minced garlic ( didn't have cloves) and some cayenne pepper. We like it hot. Will make again. I think next time I'll make a large batch and ...
I substituted ketchup for the tomato paste and used eggplant and zucchini. really good with some polenta!