Jalapeno Garlic Zucchini with Brown Rice

Have you ever opened a can of tomato sauce by mistake when you meant to open a can of cut tomatoes?

Or vice versa.

The labels on the brand I like look so similar that if I’m not paying attention it will happen every time.

When this happens I store the tomato sauce, or cut tomatoes that I didn’t need in the fridge.

I keep it right in front of the fridge to remind me to make something with it so the tomato sauce or cut tomatoes aren’t wasted.

This zucchini recipe is the perfect thing to make when this happens because it includes both tomato sauce and cut tomatoes.

It’s hearty and delicious served over brown rice or pasta.

I’ve also made this with sautéed chicken and it’s super delish.

Update….this post was syndicated in BlogHer’s Food Section under “Celebrating Vegetarian Month”.  A huge thank you to BlogHer!

Let’s check out the ingredients.

Zucchini, jalapeno peppers, onion, garlic, olive oil, tomato sauce, cut tomatoes, worchestershire sauce, dried oregano, ground cumin, bay leaves, salt, pepper, and grated parmesan cheese.  Also, cooked rice or pasta.
Here’s how to make it:

Slice the onions into about 3 inch pieces.

Then slice the jalapenos width-wise into ring shapes.  Remove the seeds with the knife as you’re cutting them.

Slice the garlic into thin pieces.

Cut the zucchini into chunk size pieces (or into thick slices if you prefer).

Heat a skillet on medium heat.

Add olive oil to the pan.

Then add the onions and stir.

Add the jalapenos and garlic.

Next add the zucchini.

Continue to stir as the veggies and garlic cook for about 5 to 7 minutes. If the garlic or onions start to brown, turn the heat down just a bit.

Then add the can of cut tomatoes….

…..the tomato sauce,

and the oregano, pepper, cumin, salt, and bay leaves.

Stir together and add the Worcestershire sauce.

Stir together, cover the skillet, and turn the heat down to low.

Simmer for about 12 minutes or until the zucchini is cooked but still firm.  If you prefer a thinner sauce, stir in a little bit of water .

Remove the bay leaves before serving.

Serve over brown rice or pasta and top with parmesan cheese.

Enjoy!

Print Recipe

Jalapeno Garlic Zucchini with Brown Rice

Yield: Serves 3

Ingredients:

3 medium size Zucchini
1 whole medium size white or yellow Onion
2 Jalapeno Peppers
3 cloves Garlic
2 tablespoons Olive Oil
1 can Cut Tomatoes (14.5 ounces)
1 can Tomato Sauce (15 ounces)
2 teaspoons Dried Oregano
1 teaspoon Ground Black Pepper
3 dashes Ground Cumin
4 dashes Salt (or salt to taste)
4 Bay Leaves
2 teaspoons Worcestershire Sauce
3 servings Cooked Brown Rice (or your favorite rice or pasta)
2 tablespoons Grated Parmesan Cheese

Directions:

Slice the onions into about 3 inch pieces. Then slice the jalapenos width-wise into ring shapes. Remove the seeds with the knife as you’re cutting them. Slice the garlic into thin pieces. Cut the zucchini into chunk size pieces (or into thick slices if you prefer). Heat a skillet on medium heat and add the olive oil.

Then add the onions and stir. Add the jalapenos, garlic, and zucchini. Continue to stir as the veggies and garlic cook for about 5 to 7 minutes. If the garlic or onions start to brown, turn the heat down just a bit. Add the cut tomatoes, tomato sauce, oregano, pepper, cumin, salt, and bay leaves.

Stir together and then add the Worcestershire sauce. Stir together, cover the skillet, and turn the heat down to low.

Simmer for about 12 minutes or until the zucchini is cooked but still firm. If you prefer a thinner sauce, stir in a little bit of water. Remove the bay leaves before serving.

Serve over brown rice or pasta and top with parmesan cheese.