Hands-On Time
45 Mins
Total Time
1 Hour
Yield
Serves 4

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

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