From Rose\u2019s kitchen<\/em><\/p>\n Hearty Tomato Sauce \u2013 serves four<\/strong><\/p>\n *add whatever vegetables you have on hand<\/p>\n <\/p>\n Roasted Zucchini Boats<\/strong><\/p>\n <\/p>\n Garlic Bread<\/strong><\/p>\n <\/p>\n Heat the olive oil over low heat.\u00a0 Saut\u00e9 diced onion until translucent and tender, stirring often \u2013 usually about 5-10 minutes while you\u2019re chopping up the other vegetables.\u00a0 Add green pepper and mushrooms (and any other vegetables that you would like to add). \u00a0Saut\u00e9 until onions and pepper are cooked through and soft, and the mushrooms begin to shrink.\u00a0 Add chopped tomatoes and turn up to medium heat.\u00a0 Add finely minced clove of garlic to vegetable mixture.\u00a0 Once tomatoes have started to heat through and soften, add the tomato sauce.\u00a0 Season with oregano, salt, and black pepper to taste.\u00a0 Let simmer over low heat for 10 minutes.\u00a0 Take off the heat and put a lid on the pan.<\/p>\n Preheat your oven to 400F with a rack in the center.\u00a0 While the tomato sauce is simmering, prepare your zucchini.\u00a0 Cut each one lengthwise and scoop out the centers leaving a wall around all sides to contain your sauce later on.\u00a0 Each one will have a canoe-like appearance.\u00a0 Cut up the centers that you just scooped out and add them to the tomato sauce instead of throwing them away.\u00a0 Drizzle each zucchini piece with a little olive oil and use your fingers to rub the olive oil over each half.\u00a0 Place into a baking dish and bake until tender \u2013 10-15 minutes.\u00a0 Check tenderness by pricking with a fork.<\/p>\n \u00a0 Once tender, take the zucchini out of the oven and spoon some tomato sauce into each half.\u00a0 Sprinkle each zucchini boat with about 1 tablespoon panko bread crumbs.\u00a0 These bread crumbs are extra crispy and give some nice texture to this dish.\u00a0 Put them back into the oven for 5 more minutes or until the breadcrumbs start to turn golden brown.\u00a0 The extra time in the oven also gives the zucchini a chance to soak up some of the sauce.<\/p>\n The garlic bread can be made while the zucchini boats are in the oven for their final 5 minutes.\u00a0 My mother made this garlic bread when I was growing up \u2013 lots of flavor and far less fat and calories than your typical garlic bread.\u00a0 It is also very simple and takes no time at all.\u00a0 Start by making toast.\u00a0 While the bread is toasting \u2013 peel one large garlic clove.\u00a0 Once the bread is toasted and still hot \u2013 take the garlic clove and rub back and forth over one side of the toast.\u00a0 The crispy texture of the toast traps small pieces of garlic and garlic essence.\u00a0 Then spread each piece of toast with about \u00bd teaspoon canola-based margarine and allow to melt.<\/p>\n\n
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