Zucchini with Tomato Sauce
3 Zucchini, sliced
¾ Cup Tomato Sauce (Gia Russa Tomato & Basil or plain sauce and add ¼ tsp basil)
1 Onion, chopped or 3 Tbs Onion Flakes
1 Tbs Sweetener (Xylitol/Fructose)
1 Vegetable Bouillon Cube
1 Tbs Extra Virgin Olive Oil
1 Cup Cooked Brown Rice
Pour tomato sauce in a deep pan and begin heating over medium heat. Add the chopped onion or onion flakes and the sweetener you have chosen (sugar, fructose, Xylitol, etc.)
Add the sliced zucchini and stir into the sauce. Add the vegetable bouillon cube and cover the pan. Lower the heat enough to allow the zucchini to simmer—stirring every ten minutes or so. (If the mixture gets too dry add more vegetable broth, Remember, this is being made to your taste so taste the mixture as it is booking. Feel free to ad a bit more bouillon or salt or pepper if you like.)
As the zucchini begins to soften, take the lid off to allow the liquid to dry. You wish most of the liquid from the broth to be consumed. Cook for about 30-40 minutes until the vegetable mixture is very soft.
Cook the brown rice in a separate pan. Place about a cup of rice in a bowl, sprinkle with a Tbs of extra virgin olive oil, top with zucchini mixture.