Ingredients
- 2 tablespoons oil (extra virgin olive oil)
- 1 cup onions, diced (or sliced)
- 2 tablespoons garlic, minced
- 2 red bell peppers
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 can (28 ounce) crushed tomatoes
- 1.5 cups zucchini, sliced
- 1 cup yellow squash, sliced
- 1/2 teaspoon red pepper flakes (to taste)
- 1/4 teaspoon kosher salt (optional)
- Parmesan cheese (garnish)
How to Make
-
Step 1: In a 3 quart Dutch oven add the olive oil and onions. Saute on medium until tender about 8 minutes stirring frequently.
-
Step 2: Slice up bell peppers (removing seeds and core), add to mixture and saute an additional 8 minutes stirring frequently.
-
Step 3: Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
-
Step 4: Add basil, oregano and parsley mixing with other ingredients.
-
Step 5: Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and mix together and stir.
-
Step 6: Reduce heat to simmer, cover and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
-
Step 7: Place parmesan cheese on table to be sprinkled on top of each individual serving. (I don't use it but my DH does).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.