Zucchini Primavera

This has always been one of my favorite pasta sauces my mom makes because I love zucchini and olives. This recipe is from her first cookbook she published. You can buy my mom's cookbook(s) from her website here. Enjoy! 

Zucchini Primavera
Source: Lori Bakes Gluten Free Cookbook
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Makes: 4 dozen
   
Ingredients:
2 tbs olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 cup water
1 chicken bouillon cube
1 cup zucchini, diced
1/2 cup slicked black olives
1/2 tsp salt
1/2 tsp Italian seasoning
Grated Parmesan cheese

Instructions:
1. In a large deep skillet, heat oil and saute onion and garlic until tender (about 1 minute). 
2. Add remaining ingredients; bring to a coil. Reduce heat and simmer uncovered for 15-20 minutes. 
3. Serve over hot, cooked pasta and sprinkle with Parmesan cheese before serving.

Zucchini Primavera

You can also substitute the cup of water and chicken bouillon for a cup a vegetable stock to make it vegetarian.