Zucchini Pomodoro

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.

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©2003 Dr. Neal Pinckney Healing Heart Foundation
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