Submitted by Monica Wilson and Carolina Nonay
I love this pisto recipe dish because it is so simple. It is even better the next day so it is a great make ahead. I grow tons of zuccini and am always looking for different ways to eat it.
This is a family fav usually served over brown rice. I have adjusted it using yellow squash and different color bell pepper but always return to the original.
- 1 Tbs. Olive Oil
- 3 Large Zuccini – sliced in half moons
- 1 Onion – diced
- 1 Green Bell Pepper – diced
- 1 large Can Tomato Sauce
- In a skillet add olive oil and heat. Add in zuccini, onion and green bell pepper and saute until tender. Add tomato sauce and reduce heat. Simmer until flavor comes together. Can be served warm or room temperature.
Photo credit: Luntzer
Thank you Monica for sharing one of your favorite vegetarian recipes with us!
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