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Zucchini Chambotta

Submitted by Marie Patrick


Ingredients:

2 stalks of chopped celery
2 cloves of garlic
1 whole onion
1 small can Contadina or Hunt's tomato sauce-plain version
2 small potatoes
4 or 5 small zucchini
olive oil
dash of red pepper
basil

Directions:

On low heat - in a little olive oil at bottom of pan - saute lightly 2 stalks of chopped celery, 2 cloves of garlic, 1 whole onion. Do not brown them – only slightly soften.
Add a small can of Contadina or Hunt’s tomato sauce (plain version). The size that’s usually 3/$1. Let simmer about 5 minutes or less.
Meanwhile microwave 2 small potatoes with skins on – peel them and cut in quarters. Layer on top of tomato sauce mixture.
Wash 4 or 5 little zucchini well because they’re usually gritty - cut ends off because they’re usually bitter – but leave skin on. Layer on top of mixture in pan and cover.
Turn once or twice – still leaving the cover on – because heat is at lowest setting and steam will cook zucchini.
A dash of red pepper will give it some pizzazz! Also, a little fresh basil if you have it adds some taste although it’s not necessary.
This is a very fast recipe – great for dieting – very low calorie. I make it a lot in the summertime to go with barbecue. It’s also great to pack in small containers for picnics!