Ingredients
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2 tablespoons extra virgin olive oil
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1 cup onion (sliced or diced)
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2 tablespoons garlic (minced)
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1/2 red bell pepper
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1/2 yellow bell pepper
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1 tablespoon basil
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1 tablespoon oregano
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1 tablespoon parsley
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28 ounces crushed tomatoes (canned)
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1 1/2 cups sliced zucchini
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1 cup sliced yellow squash
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1/2 teaspoon red pepper flakes
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1/4 teaspoon kosher salt
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parmesan cheese
Instructions
- In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
- Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
- Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
- Add basil, oregano and parsley mixing with other ingredients.
- Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
- Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
- Place parmesan cheese on table to be sprinkled on top of each individual serving.
- Enjoy!