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
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.
Cut open a hot pepper, add. Sauté until the zucchini is almost browned, stirring occasionally.
Add tomatoes, stir, and cook on medium heat until it bubbles, then cook on slow heat for about an hour, stirring occasionally.