Zucchini has become one of my favorite veggies. I like that I do not have to do any prep work like peeling and seeding. Just wash it well, wipe and slice--I love how the knife effortlessly goes through it.
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Heat a pan over medium high heat. When pan is hot, add about a tablespoon cooking oil. Sauté minced garlic, onion for about a minute.
Add sausage slices and cook until browned. Add the tomatoes and dried parsley.
Cook while stirring until tomatoes are soft and mushy. Add white wine or chicken broth, and about 1/4 cup water.
Bring to a boil then lower heat and let it simmer for about 5 minutes. Add zucchini slices. Season with salt and pepper to taste.
Cook for about 2 minutes then add pechay (chinese cabbage) If liquid becomes too little, add more water.
Let simmer until zucchinis are cooked about 5 minutes.