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Gingered Zucchini

  • 2 c. Zucchini – peeled and sliced
  • 1 c. Onion – sliced
  • 1 c. Tomatoes – chopped
  • 2 T. Canola Oil
  • 1/2 tsp. Ginger Powder
  • Salt – to taste

In a skillet, heat oil on medium heat. Add onions. Stir and cook until lightly brown. Add tomatoes. Stir and cook about 7 minutes. Add ginger powder and salt. Add zucchini. Stir and cook on medium to low heat until tender, about 12 to 15 minutes. Serve over rice or spread over toast.

Serves 4

Sushma Gaur, Sayre
Finalist – Summer Squash
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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