Zucchini Pulp Sauté
A delicious vegan side dish, this appetizer uses the innards (pulp) of zucchinis, leftover from your stuffed zucchinis or zucchini boats, and turns them into an easy fragrant dish served with pita bread.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups Zucchini Pulp ((or diced zucchini))
- 1 lg. Onion
- 1 lg. Tomato
- ¼ cup Olive Oil
- 1 tb. Tomato Paste
- 1 tsp. Salt
- ½ tsp. Black Pepper
- ½ tsp. Red Pepper Flakes
Instructions
- 1
Roughly chop the zucchini pulp into about one inch in size.Finely dice the onion and tomato and set aside.
- 2
In a large skillet, sauté the zucchini pulp for about seven minutes over medium heat until most the liquids released have evaporated.
- 3
Add the olive oil to the skillet, along with the diced onion. Cook together for about five minutes until the onion has softened. Add the diced tomato and cook for five more minutes.
- 4
Add the tomato paste, and season the zucchini and tomato sauté with salt, black pepper and the optional red pepper flakes and cook for just a few more minutes.
- 5
Serve Zucchini Pulp Sauté with pita bread and fresh veggies and olive.