Jalapeno Garlic Zucchini with Brown Rice

• 1 whole Medium Size White Or Yellow Onion
• 2 whole Jalapeno Peppers
• 3 cloves Garlic
• 3 whole Medium Size Zucchini
• 2 Tablespoons Olive Oil
• 1 can (14 1/2 Oz. Size) Cut Tomatoes
• 1 can (15 Oz. Size) Tomato Sauce
• 2 teaspoons Dried Oregano
• 1 teaspoon Ground Black Pepper
• 3 dashes Ground Cumin
• 4 dashes Salt (or Salt To Taste)
• 4 whole Bay Leaves
• 2 teaspoons Worcestershire Sauce
• 3 Servings Cooked Brown Rice (Or Your Favorite Rice Or Pasta)
• 2 Tablespoons Grated Parmesan Cheese

1. Slice the onions into about 3-inch pieces.
2. Then slice the jalapenos crosswise into ring shapes.
3. Remove the seeds with the knife as youre cutting them.
4. Slice the garlic into thin pieces.
5. Cut the zucchini into chunk size pieces (or into thick slices if you prefer).
6. Heat a skillet on medium heat and add the olive oil.
7. Then add the onions and stir.
8. Add the jalapenos, garlic, and zucchini.
9. Continue to stir as the veggies and garlic cook for about 5 to 7 minutes.
10. If the garlic or onions start to brown, turn the heat down just a bit.
11. Add the cut tomatoes, tomato sauce, oregano, pepper, cumin, salt, and bay leaves.
12. Stir together and then add the Worcestershire sauce.
13. Stir together, cover the skillet, and turn the heat down to low.
14. Simmer for about 12 minutes or until the zucchini is cooked but still firm.
15. If you prefer a thinner sauce, stir in a little bit of water.
16. Remove the bay leaves before serving.
17. Serve over brown rice or pasta and top with Parmesan cheese.

onion, peppers, garlic, zucchini, olive oil, tomatoes, tomato sauce, oregano, ground black pepper, ground cumin, salt, bay leaves, worcestershire sauce, favorite rice, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/jalapeno-garlic-zucchini-with-brown-rice/ (may not work)