Zucchini
Lauren
ingredients
- olive oil
- 2 zucchini, halved lenthwise and sliced into half moons
- 1 onion sliced
- 2 carrots sliced
- 3 garlic cloves minced
- 1/2 tsp dried thyme
- 1 pkg sliced mushrooms
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup frozen spinach (optional)
- 1-2 tblsp pesto or 2 frozen basil cubes
- salt & pepper + red pepper flakes
- 1 cup chicken broth
- 1/2 cup pureed tomato
- 1 can cannellini beans, drained & rinsed
directions
- 1
Heat up 2 tbsp olive oil in a dutch oven. Add onion and carrots, sprinkle with salt and pepper. Saute a few mins until beginning to soften.
- 2
(Hint: when cooking anything like this we have learned that once you add tomato the cooking process becomes inhibited. So you have to start the vegetables first before adding tomato products.
- 3
Then add garlic, red pepper flakes, thyme and all the rest of the vegetables except the beans. Cook about 2 mins. adding additional salt and pepper after each addition. Add broth & tomato puree. Then cook over medium heat with a lid slightly askew until vegetables are fork crisp. Then add beans, and taste for seasoning. If you are going to serve immediately, finish cooking vegetables until they are the texture you desire. Otherwise turn off heat and let sit. As it cools down it will finish cooking.
- 4
To serve, put the vegetables in a serving bowl drizzling additional olive oil over the top grated Parmesan cheese.
Source: Bobbie Kelly
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