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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | medium (2-1/2" dia) | sliced very thinly | 1 | cup, pieces or slices | raw sliced mushrooms | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, organic | 2 | small | zucchini | 1 | cup diced | baked potatoes, peeled, cubed | 1 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | add oil to pan and cook onions for 2 minutes or until soft | | 2 | add mushrooms and cook additional 2 minutes until they release their liquid and brown | | 3 | while mushrooms cook, pour can of tomatoes into food processor and process for 10 seconds to puree | | 4 | add tomato mixture to pan and cook until it reaches tomato sauce consistency | | 5 | add zucchini and cook, stirring every so often, until tender but still somewhat firm. approx. 8-10 minutes | | 6 | season with salt |
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