I have no idea why this recipe is called Far East Zucchini. There are no exotic spices added that would lend an air of the Far East, nor are there any exotic vegetables. But that is what we have always called it. It is a light summer dish that uses almost everything from the garden. Since we like our vegetables crisp, this recipe cooks quickly in a hot solar oven.
Far East Zucchini
- 1 clove garlic, minced
- 1 green pepper, chopped (can also use red for color)
- 1 medium onion, chopped
- 1 medium zucchini, cubed
- 2 tsp salt
- 4 medium tomatoes, chopped (or 1 can stewed tomatoes)
- 1/2 tsp black pepper
- 6 slices crisp bacon, crumbled
- 2 TBSP Parmesan cheese
- (Eggplant may be substituted for all or part of zucchini.)
Pre-heat solar oven while preparing recipe.
Combine all ingredients, except cheese and bacon, in pot. Bake in solar oven 1 – 1/2 hours until vegetables are crisp. Top with cheese and crumbled bacon.
(Oops! Got so anxious for dinner that I forgot to take the after picture.)