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Categories:
spaghetti sauce zucchini yellow squash green peppers onions sweet red pepper tomatoes stalks celery fresh mushrooms garlic oregano grated cheese
Viewed: 13 - Published at: 2 years agoIngredients
- 28 oz. spaghetti sauce
- 2 zucchini
- 2 yellow squash (thin)
- 2 green peppers
- 2 large onions
- 1 sweet red pepper (optional)
- 16 oz. stewed tomatoes (optional)
- 3 stalks celery
- 2 c. fresh mushrooms
- garlic salt or powder
- oregano (optional)
- spaghetti (pasta)
- grated cheese
Method
- Chop in large bite size pieces the zucchini, yellow squash, green peppers, onions, sweet red pepper and mushrooms.
- Chop in small
- pieces the celery.
- Heat the onions, celery and green peppers in large deep skillet; add the stewed tomatoes (drained). Simmer until vegetables are hot.
- Add the zucchini, yellow squash, sweet red pepper, mushrooms, oregano and garlic salt (powder) to taste.
- Simmer until vegetables are cooked but still crunchy.
- Add the spaghetti sauce and heat until hot.
- Serve over the spaghetti (pasta) with grated cheese on top.
