Sorry I didn't take photos for this and I'm not going to fake you out with some stock footage food porn. However this is a perfect recipe for the summer season when the squash starts to swamp my kitchen with our gardens abundance. It's super easy, super fast, and super healthy plus it's vegan. What's not to like? Here's your ingredient list(did I mention it's super cheap?).
2 12ounce cans diced tomatoes
1 12ounce can tomato sauce
1 medium onion, diced
2 cloves garlic, minced
2-3 medium zucchini cut into bite sized chunks, roughly 1/2 inch
2 Tbs virgin olive oil
1 tsp crushed red pepper
basil and oregano to taste
Heat olive oil in large skillet, medium high. Add garlic, red pepper, and saute till garlic just starts to brown. Add onions and continue sauteing until onions become translucent. Add tomatoes, sauce, squash and herbs. Turn heat to medium and simmer 20-30 minutes until squash softens and becomes slightly translucent. Serve over the hot pasta of your choice. That's it! This also makes a great go to sauce for vegan lasagna, pasta bakes, and even pizza.
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