- 2 to 3 medium zucchini
- 2 to 3 medium carrots
- 1 small onion
- 1 can Italian stewed tomatoes
- 1 (8 oz.) can tomato sauce
- additional Italian seasonings (optional)
- Wash and clean vegetables.
- Cut zucchini and carrots into 1-inch slices.
- Cut onion into wedges.
- Put all ingredients into saucepan or large Pyrex dish and cook over low heat until vegetables are tender.
- Serve as a vegetable dish or over pasta.