From the Dairy Free cookbook
2 T. olive oil
2 c. sliced zucchini
1/2 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 t. garlic powder
1 14.5 oz. can peeled tomatoes
1 6 oz. can tomato paste
1/2 c. water
1 T. parsley flakes
1 t. oregano
1 t. salt
1/2 t. pepper
Saute the zucchini, mushrooms, green pepper, onion, and garlic powder in the oil. Add rest of ingredients, break up tomatoes. Bring to a boil and cook for 20 minutes, uncovered. Stir occasionally.
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