Spiced Zucchini And Peas In Tomato Sauce Food

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

SPICED CHICKPEA AND ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
• Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
• Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

PEAS AND ZUCCHINI

Steps:

• In skillet, simmer peas in water until crisp tender (8 minutes).
• Drain.
• Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
• Sprinkle with parsley.

VEGETARIAN SPICED ZUCCHINI IN TOMATO SAUCE

Steps:

• Saute onions, red pepper, garlic, and celery in oil for 2 minutes.
• Add tumeric, ginger, cumin and zucchini.
• Cook over medium heat for 5 minutes.
• Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)

Steps:

• Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
• Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute.
• Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
• Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
• Serve warm.