Egyptian Zucchini
From lagoulue 12 years agoIngredients
- 4-5 medium zucchini, cut in 1 1/2" pieces shopping list
- 2 good, ripe tomatoes, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 vegetable bouillon cube shopping list
- 2-3 cups water (depending on consistency you want) shopping list
- 1 TBSP extra-virgin olive oil shopping list
- 1 TBSP tomato paste shopping list
How to make it
- Sautee onion in oil, for about 5 minutes
- Add the bouillon cube, crumbled, to the onion. Add the tomato paste. Cook for another 3 minutes
- Add the zucchini and tomatoes and cook another 5 to 10 minutes.
- Add 1 cup of water, cover and simmer 15-20 minutes
- Uncover and stir; if desired, add more water.
- Cover again and simmer another 20-25 minutes
- Serve over rice, or with pita bread.
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