by Elise Schwartz | February 3, 2010 4:21 PM
We had a huge tub of sliced zucchini in the freezer since this past fall. We stocked up at the farmers markets and grocery store sales. I finally decided to use some of it, and this is a great way and QUICK! I call it Zucchini Creole. We’ll also be trying a zucchini soup sometime soon to use up the rest. Serves 8
1 1/2 to 2 pounds sliced zucchini
8 ounces sliced mushrooms
1 large green bell pepper, cut into thin strips
1 clove garlic, minced
2 teaspoons dried leaf basil, crumbled
1 tablespoon unrefined coconut oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon spoonable Stevia
1/4 teaspoon Worcestershire sauce
2 medium tomatoes, peeled and chopped
1.) Combine zucchini, mushrooms, green pepper, garlic, basil, coconut oil, sea salt, pepper, Stevia, and Worcestershire sauce in a large skillet; cook for 5 minutes over medium heat.
2.) Add tomatoes and cook for 5 minutes more, or until tender. Serve immediately.
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