Zucchini with tomatoes and capers

21 Jul

Zuchinni with tomoatoes and capers

My Mom used to make this basic recipe with every vegetable she grew in her garden. Every meal was delicious.

Three or four tablespoons oil

One large diced onion

Two cloves of chopped garlic

One teaspoon garlic powder

8 small sliced zucchini about eight inches long.

One can of Rotelle spicy diced tomatoes

One  small can of tomato paste

3 teaspoons of capers with the brine

Saute the oil, onions and garlic till soft.

Add the zucchini and raise the heat to medium high.

You don’t want the zucchini to steam you want it to stir fry.

Then add the tomatoes, garlic powder, paste and capers.

Cook till everything is combined.

Garnish with fresh basil.

Don’t add any salt till you taste it at the end because the tomatoes and capers  should have  enough salt in them.

This is delicious on its own but could be mixed with a little pasta like small shells.

I had homemade macaroni and cheese, grilled chicken and a big green salad with balsamic dressing.

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