An exotic, savory and spicy zucchini dish
½ C chopped red onions
½ C diced red bell peppers
3 cloves garlic, minced
1 stalk celery, sliced
½ t turmeric
¼ t ginger powder (or 1 t ginger root, chopped
½ t cumin powder
3 C zucchini (Italian squash or courgette), cubed
3 C tomato sauce
1 C peas, frozen or fresh
3 pinches cayenne pepper (or to taste)
Saute onions, red pepper, garlic, and celery in a few T of water, veggie broth or balsamic vinegar for a few minutes, until tender. Add tumeric, ginger, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Can be a main dish on its own or serve over pasta or rice.
6 servings, each 134 calories: 7% from fat (1.2 g), 75% from carbohydrates (27.7 g), 18% from protein (6.6 g). Sodium 806 mg, Fiber 6.3 g.
Healing Heart Hint
Chopped fresh or canned tomatoes can be used instead of tomato sauce.
|©2003 Dr. Neal Pinckney||Healing Heart