Healthy Test Kitchen

The instant pot helps tenderize and quickly cook the zucchini in a tomato mixture.

Yield: 3-4 servings

 

Ingredients

2.5 zucchini (8 oz each), quartered lengthwise and cut into 2-inch lengths

1/2 onion

1.5 cloves garlic (I omitted)

1/2 tsp fresh oregano or 1/8 tsp dried

1/8 tsp red pepper flakes

14 oz can diced tomato

1 tbsp chopped kalamata olives (would have still been good without them, but they added something to the dish)

1 tbsp fresh mint

 

Instructions

1. Brown half of zucchini on all sides using the saute feature of the pressure cooker (3-5 minutes). Transfer to bowl. Repeat with remaining half.

2. Saute onion. Add 1/4 tsp salt. Cook until softened and lightly browned (5-7 minutes). Stir in garlic, oregano, and pepper flakes. Stir in tomatoes and zucchini.

3. Pressure cooker for 2 minutes. Quick release. Stir in olives and mint.

 

Inspired by Multicooker Perfection (Cookbook)

 

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