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Rainbow Italian Zucchini


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  • 1 medium onion, coarsely chopped
  • 2 tablespoons olive oil
  • 1 large orange bell pepper, chopped
  • 2 garlic cloves, minced
  • 4 medium tomatoes, coarsely chopped
  • 1 1/2 pounds zucchini, sliced
  • 2 teaspoons coarse salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped Italian parsley
  • 2 tablespooons chopped basil
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano



Step 1

Cook onion in oil in large skillet over medium-high heat 4 to 5 minutes or until softened, stirring frequently. Add bell pepper and garlic; cook 3 to 5 minutes or until pepper is softened. (Do not brown garlic because it can beome bitter.) Stir in tomatoes, zucchini, salt and pepper; cover and simmer 6 to 8 minutes or until zucchini is crisp-tender. Stir in all remaining ingredients.

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