Ingredients for Stewed Tomatoes With Zucchini
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How to Make Stewed Tomatoes With Zucchini
- Blanch tomatoes: Submerge tomatoes in boiling water for 1-2 minutes, then immediately transfer to an ice bath. This makes peeling incredibly easy.
- Peel and chop tomatoes: Once cooled, easily peel the skins from the tomatoes. Chop into roughly 1-inch pieces.
- Prepare the vegetables: Dice 1 medium onion and 1 green bell pepper. Halve the zucchini coins and cut into half-moons (about ½-inch thick).
- Combine ingredients: In a large pot, combine the chopped tomatoes (including their juices), diced onion, green pepper, and zucchini.
- Simmer to perfection: Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of olive oil. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until the zucchini is tender.
- Add cheese (optional): Stir in ½ cup of shredded cheddar cheese (or your favorite cheese) during the last 5 minutes of cooking.
- Serve and enjoy: Serve warm as a side dish or a light meal. Garnish with fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
2g
Carbs
1g
