The Sunday Recipe: Zucchini and Red Bell Pepper Melange

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Zucchini and Red Bell Pepper Melange

I remember serving this to my father many years ago, it was one of his favorite things that I cooked. I was surprised and elated when my young daughter loved it. She was the one who dubbed it “Veggie Melange.” If you have the option, get a red bell pepper with four ‘lobes’ on the bottom, they are better for cooking.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium sweet red bell pepper, cored and diced
  • 1 medium zucchini squash or 2 small, chopped in about ½ inch chunks
  • 1 – 15 ounce can diced tomatoes (no salt added, or leave out the salt below)
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder (or 2 cloves of crushed garlic added in with the onions)
  • ¼ teaspoon of sea salt
  • Pinch of sugar

Directions

  1. Spray a large skillet with cooking spray and pour in the olive oil.
  2. Allow to heat on medium while you dice the onion.
  3. Saute onion while you core and chop the bell pepper.
  4. Add the bell pepper, give it a stir, and turn the heat down a little bit, medium low now.
  5. Dice the zucchini and add to the pan. Stir and cover.
  6. Cook for 5 minutes.
  7. Stir and cook another 3 minutes.
  8. Add the diced tomatoes and seasonings. Stir and recover.
  9. Simmer 5 minutes.
  10. Stir and simmer another 3 to 5 minutes.
  11. Add anything you would like from options below and enjoy!

Optional —  Add a cup or two of cooked pasta or tortellini, add some chopped up leftover meatloaf, some meatballs, or Italian sausage. Stir in some cheese. These days I tend to serve it with Italian sausage but my daughter likes to stir in some cottage cheese.

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