Zucchini Creole

by Elise Schwartz | February 3, 2010 4:21 PM

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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.

Endnotes:
  1. [Image]: http://1.bp.blogspot.com/_Qlt6p9Yi38E/S2mhkycCUSI/AAAAAAAACv0/Xqc6wLcxBTA/s1600-h/Zucchini+Creole.jpg

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