SLOW-COOKED ZUCCHINI ( MUST TRY IT)
- Pine nuts, zucchini, eggplant, and tomatoes make the perfect ingredients for this all-vegetable casserole
- Tomatoes contain zeaxanthin, a phytonutrient that protects the eye and helps prevent age-related macular degeneration (AMD)
- Zucchini is a great source of B-complex vitamins such as folate, B6, B1, B2, B3, and choline, which help maintain normal blood sugar regulation
Ingredients
- 1 eggplant, sliced into chunks
- 2 pounds zucchini, sliced into chunks*
- 1 red pepper, sliced into strips
- 2 medium onions, sliced
- 4 medium tomatoes, diced*
- 1 cup coconut oil
- 2 garlic cloves
- ½ cup pesto sauce
Pesto
- 2 cups fresh basil or spinach
- 2 garlic cloves, sliced
- 2/3 cup olive oil
- ¼ cup pine nuts
Preparation:
- Blend all the pesto sauce ingredients in a blender or food processor.
- Heat coconut oil in a medium saucepan. Add eggplant, zucchini, red pepper, and onions. Sauté over medium heat in small batches, so there is enough coconut oil remaining for all the vegetables.
- Heat the oven to 350°Fahrenheit. Place the sautéed vegetables in a baking dish, leaving the oil used for the vegetables in the saucepan.
- Add the tomatoes to the oil in the saucepan, press the garlic cloves into the pan, and add salt and pepper to taste.
- Pour tomato mixture and pesto over the vegetables. Place in the oven and bake for 45 minutes or longer for a more crispy texture.
Sources and References:
Featured image source:
https://www.wildernesswife.com/
