Lenten Recipe: Zucchini with Peppers and Onion

Publish Date: 
Wednesday, February 13, 2013
Categories: 
Fasts & Feasts
Fasting

In Armenian this dish is called: Bughbeghov yev Sokhov Tutoom

¼ cup olive oil
2 onions, sliced in ¼ -inch rounds
1 ¼ pounds small zucchini cut into ¼-inch rounds(there should be about 4 cups)
1 pepper (red or green, or ½ of each), cut into strips
1 14-ounce can Italian-style plum tomatoes
½ teaspoon crushed, dried basil
¼ teaspoon crushed, dried mint leaves
Salt and pepper to taste

 

  1. Heat olive oil in a saucepan. Add onions, stir, and sauté just until they begin to brown. Then add zucchini and red and green pepper strips, mixing in gently. Cook, covered, for about 10 minutes.
  2. Crush tomatoes lightly and add the contents of the can to the saucepan. Stir in the seasonings. Cover and cook gently for 5 to 10 minutes until done to taste. Zucchini should be crisp-tender. Adjust seasoning if necessary.
  3. Remove from heat and serve hot or at room temperature.

 

This recipe is from the The 40 Days of Lent. The 40 Days of Lent by Alice Antreassian, St. Vartan Press, Diocese of the Armenian Church of America (Eastern). This book may be purchased from St. John Armenian Church Bookstore 415-661-1142