Recipe for Zucchini and Tomato

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	Sunflower Oil
2 med	Tomatoes Cubed
1 tsp	Dried Oregano Leaves
1 tsp	Coriander
1 tsp	Sea Salt
4 cup	Zucchini Chopped
2 tbl	Water To 4 Tbsp Water
3 x	Bay Leaves To 4
8 oz	Instant Polenta

Instructions:

Instructions: Heat oil in a saucepan or skillet. Add tomatoes, bay leaves, coriander, salt and oregano. Cook over low heat 3 - 4 min. Add zucchini, stir in well, cook for 5 min on low heat. Add water and cover and cook over med-low heat for 10 min more. Serve over polenta, rice or dal.

This is extremely flavorful. We served it over polenta but it would be wonderful over basmati rice or other rices.

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