Zucchini in Tomato Sauce

Cooking for children is a challenge; the number of books published and sold on this topic can prove it. My mother struggled with this issue almost every day; it wasn’t easy to make children eat healthy food while they preferred cakes and candies. She used to look for recipes in magazines and ask her friends to teach her new dishes. Whenever we liked something, she was very excited and would keep cooking it for the next two weeks, until we wouldn’t touch it. “But you loved it last week” she complained, never figuring out why the magic faded away.

Zucchini in Tomato Sauce was one of our favorite dishes as kids, though we didn’t like eating it for days in a row. Lately, trying to think of a new side dish, I remembered this recipe and was happy to recreate it. It’s quick, and easy to make, and can easily turn in to a whole meal by adding cooked pasta and meatballs or chicken leftovers.


1 yellow onion  - chopped
3 garlic cloves – diced
5-6 medium zucchini/summer squash– sliced to cubes
2 tbsp tomato paste
1 cup vegetable broth/water
¼ tsp cumin
1 tbsp Italian seasoning/zatar
salt and pepper

On medium heat, start sautéing the onions until they start to caramelize. Add garlic and stir for a minute. 

Add zucchini and spices to pot and sauté for 5 minutes.

Mix together tomato paste and broth and add to pot. Cook for 10-15 minutes, until sauce is boiling and zucchini is soft to a forks touch.