Vegetarian Ragù
Zucchini tomato sauce
Tasty, light, easy to digest
What you will need
about 1 cup small zucchini, shredded or cut a lá julienne
finely cut celery leaves from one stalk of celery
oregano to taste, from 1tsp to 2tblsp
about 1/4 cup olive oil
1small onion, chopped finely
about 2 ½ cups chopped peeled tomatoes
one small hot pepper, split open
(Nutritional facts 247 calories, 6.23 g fat, 47.79 g carbohydrates, 8.73 g protein, undefined mg cholesterol, 110 mg sodium)How to cook
1
Put olive oil in skillet. Chop or slice finely zucchini, onion, celery. Crumble dry oregano or take leaves off stalks of fresh oregano, add. Begin to heat.
2
Cut open a hot pepper, add. Sauté until the zucchini is almost browned, stirring occasionally.
3
Add tomatoes, stir, and cook on medium heat until it bubbles, then cook on slow heat for about an hour, stirring occasionally.
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