Braised Tomato & Zucchini Pierogi
- 1 pkg. Simply Pierogi
- 3 tbsp olive oil
- 1 small onion, finely diced
- 1 tbsp garlic, minced
- 2 1/2 cups tomatoes, diced
- 2 cups zucchini, cut in 1/4 inch rounds
- Salt & fresh ground pepper
- 1/4 cup fresh parsley, finely chopped
Possible Toppings: Sour Cream, Chives.
Heat the oil in a large sauce pan over medium heat. Add onions and garlic and sauté for 2 -3 minutes until soft and translucent.
Add tomatoes and season with salt and freshly ground pepper.
Bring tomatoes to a boil, turn heat down to low and simmer for 8-10 minutes, stirring occasionally until tomatoes have reduced and slightly thickened.
Stir in zucchini and simmer for an additional 10 minutes, until zucchini have softened.
Bring a large pot of water to a boil. Add pierogi and cook stirring occasionally for 5 minutes.
Drain pierogi and toss in with sauce and zucchini.
Add to platter and Garnish with parsley.