Linda's Zesty Stewed Tomatoes With Zucchini, Onions and Peppers

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“One day I was looking for something different to go with my liver and onions I was making. This is what I came up with, and we really love it! Try it, and see for yourself.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 2 zucchini, sliced 1/4 inch thick (8 inches long)
  • 1 (28 ounce) can diced tomatoes, in juice
  • 1 large onion, cut in half, and then sliced
  • 1 large green pepper, seeded, sliced into slices, and then each slice in half
  • Tabasco sauce, to your taste or 3 -5 dashes red hot peppers
  • salt and pepper, to taste

Directions

  1. Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
  2. Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
  3. Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

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