Zucchini& tomato skillet

 
                         Zucchini & Tomato Skillet
 
 Recipe By     : Gail Shermeyer
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rice & Grains                    Side Dishes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      small         zucchini
                         --or two large
                         --or whatever you got
                         --can use any summer squash
    1      large         onion -- chopped
    1      large         green pepper -- cut into chunks
                         --or red or yellow
   14 1/2  ounces        stewed red ripe tomatoes
                         --italian or cajun flavored if you like
      1/4  cup           rice -- uncooked
      1/2  cup           beef broth
                         seasonings -- if desired
                         --use if your tomatoes are unseasoned
                         --or you want some extra kick
 
 Thick slice and/or chunk zucchini (peel and deseed, if desired...I usually
 don't).  Spray a nonstick skillet with cooking spray and heat. If you are
 not watching fat content, use a tablespoon or two of olive or canola oil.
 Add onion and cook until it begins to soften.  Add zucchini and peppers and
 a little water. Cover the skillet and steam until zucchini begins to
 soften, about 10-15 minutes.  Stir in remaining ingredients.  If your
 tomatoes are juicy enough, omit the beef broth, or use chicken or vegetable
 broth or just plain water or tomato juice.  Need enough water in the
 skillet to cook the rice. Cover and simmer another 10-15 minutes or until
 rice is cooked.
 
 To make a meal of this, add some cooked (or cook with onion) ground beef or
 turkey, chicken or beef pieces or even chopped up hot dogs.  Could also try
 pasta instead of the rice.   I also make this without the rice.
 
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