We love this recipe! The secret to keeping the flavors robust is to just cook everything lightly and serve it right away. I start the garlic in the olive oil while I chop the onion, then add that. I start chopping the zucchini right away and add it as soon as it's ready (I prefer half-circle slices). Then I cube the tomato and toss that in with fresh parsley, salt, and pepper. I let it cook while I toss it for just a minute or so, then serve with just a bit of parmesan. I don't feel like it needs the bell pepper; the colors and texture and flavors are perfect anyway!
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We love this recipe! The secret to keeping the flavors robust is to just cook everything...