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Zucchini
Mexicana
4 small zucchini
1 green pepper
1/2 cup of
pimento
1 cup of onion flakes
1 can of crushed tomatoes
salt and pepper to taste
1 tablespoon of olive oil
2
crushed garlic cloves
a dash of Tabasco sauce
3 teaspoons
of horseradish
1/2 teaspoon of hot pepper
2 pkts. of sugar
substitute
1 cup of water
1 teaspoon of basil
oregano
a few capers |
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Heat oil in large skillet. Brown garlic, add onion flakes and a little
water. Cut zucchini into thin slices and place on skillet with 1 packet of
sugar substitute and salt and pepper. Cook 5 minutes. Add diced green
pepper, oregano, and pimento. Cook for 5 minutes. Add tomato and 1 cup of
water, basil and other packet of sweetener. Lower heat, cover and simmer for
15 minutes. Five minutes before serving, add the rest of the spices.
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