Zucchini Marinara
A classic tomato-based sauce with garlic, basil, onion, and zucchini squash. |
Ingredients
- 2 pounds zucchini, unpeeled and sliced thin
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh sweet basil, or 1 teaspoon dried basil
- 1 tablespoon olive or vegetable oil
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- One (28-ounce) can stewed tomatoes
- One (8-ounce) can tomato sauce, or prepared marinara or pasta sauce
- Parmesan cheese, grated (optional)
Instructions
- Add oil to a large sauce pan and heat on medium high.
- Stir in chopped garlic, onions, and zucchini, stirring occasionally until the onions are translucent and the zucchini sweats, about 20 minutes.
- Season to taste with salt and pepper.
- Add in the sweet basil, stewed tomatoes, and tomato sauce.
- Reduce heat. Cover and simmer for half an hour, stirring occasionally.
- Serve over pasta or with crusty bread. Can be served hot or cold.
Notes
Change it Up
Use reduced-sodium tomatoes to lower salt content.
Recipe submitted by Rebecca Gale-Gonzalez for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.
Nutrition
Serving: 1.5 cupCalories: 130calCarbohydrates: 22gProtein: 5gFat: 4gSodium: 840mgFiber: 5g
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