Pisto
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 3tablespoons olive oil
- 4cloves garlic, chopped
- 2medium yellow onions, chopped
- 2pounds zucchini, cut into ¾-inch cubes
- 2½pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can)
- ½teaspoon sugar or to taste
- 1teaspoon salt or to taste
- ½teaspoon freshly ground black pepper or to taste
- 2eggs, lightly beaten
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
120 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 4 grams protein; 324 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add ¼ cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
- Step 2
When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.
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This recipe is so good. Like all Julia Reed contributions. Truly delicious, and satisfying. Simple but elegant. It may take a bit, but trust the process and it will come together.
cook from HTX
We took some liberties with this one. Used a large can of tomatoes and a couple of diced fresh Roma tomatoes. I also used four eggs, but that’s because mine were super small (by my estimation). Delicious and easy dish I’ll make again. Oh and don’t hesitate to add a bell pepper.
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