My son isn’t keen on spicy foods, but we sure are. Even though this mix is barely spicy, he detects any amount of heat and refuses to proceed. We’ll just have to make a second batch for him 🙂
Ingredients for Braised Zucchini
4 small (2 lbs) zucchini, diced3 medium (3/4 lb) carrots, grated4 small (1 lb) yellow onions, finely chopped2 medium/large tomatoes (1 lb), skinned and diced2 medium red bell peppers, seeded and diced3 bay leaves1 tsp Mrs. Dash2 tsp fine sea salt1/4 tsp ground black pepper1 Tbsp hot sauce (Tabasco or Tapatio) Crusty Bread to Serve (We bought the Rosemary olive oil bread from Costco).
How to Make Braised Zucchini and Vegetables:
- Heat a large, deep pan over medium/high heat. Once it’s hot, swirl in 2 Tbsp olive oil. Dice onion (I used Vidalia Chopper) and grate carrots. Sauté them until soft (5 min on medium heat), stirring to keep the veggies from scorching.
- Dice bell peppers and add them to the pan. Sauté until soft, stirring occasionally (another 5 min).
- Dice 4 zucchini. To make it easier to peel the tomatoes, we first blanched them in boiling water for 30 seconds. Dice tomatoes. Add zucchini and diced tomatoes to the pan. Add 3 bay leaves. Cover and cook on med/high until zucchini release their juice (20 min) stirring occasionally.
- Remove cover and season with 1 tsp Mrs. Dash seasoning, 2 salt (or to taste) and 1/4 tsp pepper. Stir in 1 Tbsp hot sauce or to taste, then simmer another 5 min or until your mixture is spreadable and not too watery.
