Recipes:
## **Zucchini Italiano**
**Serves 6**
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### **Ingredients**
* 3 tablespoons olive oil
* 2 medium onions, chopped
* 3 cloves garlic, minced
* 2 medium red bell peppers, thinly sliced
* 3 large tomatoes, peeled, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 large zucchini, diced
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### **Make Ahead**
You can prepare this dish up to **4 hours ahead**.
Keep covered in the skillet or a serving bowl.
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### **Variation**
For a Mexican flavor, add **1 teaspoon ground cumin** with the tomatoes during step 3.
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### **Directions**
1. Heat oil in a large skillet over medium-high heat; add onions and garlic. Cook, stirring occasionally, until onions are tender, about **5 minutes**.
2. Add bell peppers to skillet. Cook until peppers begin to soften, about **5 minutes**.
3. Add tomatoes, salt, pepper and zucchini to skillet. Reduce heat to medium-low. Cook vegetables, covered, until peppers and zucchini are tender, about **10 minutes**.
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### Make It Quicker
When peeling tomatoes, instead of dunking them one-by-one in boiling water to loosen the skins, place all of them in a large bowl. Pour the boiling water over the top. Once cool enough to handle, slip off the tomato skins.
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### **Presentation Idea**
This colorful vegetable dish makes a beautiful addition to a party table when spooned over a platter of linguine or other pasta. Top with chopped basil.
