Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Jane Kirby

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Recipe Summary

hands-on:
45 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Over medium-low heat, add the oil to a large skillet with the onion, squash, garlic, and bay leaf, stirring occasionally, until the onion has softened.

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  • Add the water. Cover and cook for 15 minutes or until the squash is fork-tender.

  • Stir in the zucchini, tomatoes, salt, and Thai chili and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in sage and a few grinds of black pepper to taste.

Nutrition Facts

calcium 99mg; 189 calories; carbohydrates 24g; fat 11g; fiber 5g; iron 2mg; protein 3mg; saturated fat 1g; sodium 637mg.
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