Zucchini on Crusty Bread

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Servings: 6 -8 4 small, 2 lbs zucchini, diced 3 medium, 3/4 lb carrots, grated 4 small, 1 lb yellow onions, finely chopped 2 medium/large tomatoes, 1 lb, skinned and diced 2 medium red bell peppers, seeded and diced 3 bay leaves 1 tsp Mrs. Dash 2 tsp fine sea salt 1/4 tsp ground black pepper 1 Tbsp hot sauce, Tabasco or Tapatio Crusty Bread to Serve, We bought the Rosemary olive oil bread from Costco.

Ingredients

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Heat a large, deep pan over medium/high heat. Once it’s hot, swirl in 2 Tbsp olive oil. Dice onion and grate carrots. Sauté them until soft (5 min on medium heat), stirring to keep the veggies from scorching.

INSTRUCTIONS

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Dice bell peppers and add them to the pan. Sauté until soft, stirring occasionally (another 5 min).

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Dice 4 zucchini. To make it easier to peel the tomatoes, we first blanched them in boiling water for 30 seconds. Dice tomatoes. Add zucchini and diced tomatoes to the pan. Add 3 bay leaves. 

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Cover and cook on med/high until zucchini release their juice (20 min) stirring occasionally. Remove cover and season with 1 tsp.

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2 salt (or to taste) and 1/4 tsp pepper. Stir in 1 Tbsp hot sauce or to taste, then simmer another 10 min or until your mixture is spreadable and not too watery. Enjoy!

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