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Sub-Saharan African Vegan Recipes
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Madagascar Zucchini Skillet
From: Valeria

This makes a delicious side dish. It tastes like bruscetta without the bread.


  • 4 medium zucchini
  • 2 tablespoons vegetable oil
  • 3 tomatoes, chopped
  • 4 bay leaves
  • 8 garlic cloves, crushed
  • salt and pepper
  • rice

Cut zucchini into long, 1-inch wide strips and boil for two minutes. Transfer to skillet and saute briefly in oil.

When zucchini is lightly browned, add remaining ingredients. Cook briefly and stir gently so that the zucchini strips don't tear apart. Turn off heat and let rest at least 30 minutes to absorb flavor. Reheat if needed.

Remove bay leaves and garlic cloves and serve with rice.