ZUCCHINI SAUCE

This delightful recipe is a childhood memory, with a few current Ayurvedic adjustments, that is a great dish to serve during and at the end of summer.

INGREDIENTS:

1 zucchini cut into cubes

1 large beefsteak tomato OR 4 San Marzano plum tomatoes cut into cubes

1 medium sweet onion diced

1 tbs of garlic minced

1 cup of olive oil (cold pressed)

2-3 tsp of sea salt

2 tsp of black pepper

1 tbs of fresh crushed dill

1/2 cup of water

PREPARATION:

In a large saucepan, place the oil with garlic and onions. Bring to a light saute over medium heat.

Next, add in the vegetables and mix thoroughly.

Add the spices and mix thoroughly.

Add the water and bring to a medium heat.

Cover and let this mixture cook for about 25-30 minutes over a lower heat.

The lower heat with time will allow more of the juices from the zucchini and tomatoes to release and add to the oil and water mix creating the sauce.

Turn off the burner and let this mixture sit for 5 minutes.

Serve and Enjoy!

**This sauce can be served with any pasta or grain of choice per constitutional.

**For those of you on specific diets that exclude nightshades and garlic, you can replace the garlic with fennel seeds (2 tsp), and 3 large carrots (instead of the tomato) cut into cubes.