Stewing with Zucchinis

There are few dishes that are from childhood that can never leave you, this is one of them. It also has the added benefit of using up zucchinis, a summer plague for some.

Half a dozen zucchini, cut in half length-wise then sliced into 1/4 inch slices

14 oz can of tomatoes, or three fresh tomatoes, chopped

1 tbsp tomato paste or pepper paste

1 large onion, chopped

2 clove garlic, chopped

1 tbsp dried mint

1 tbsp oil

Salt and pepper

Heat oil in a mid sized pot,
add onions,
cook til transparent,
add garlic,
stir it till it smells fabulous (garlicky, maybe 30 sec)
add zucchini,
stir it a bit and cook for a couple minutes,
add tomatoes,
tomato paste,
and salt and pepper.
Bring to a boil and simmer covered for half an hour or so (I like mine cook til really soggy, takes longer)
Add mint and cook a couple more minutes.
Serve with rice or bulgur and yogurt. (For yogurt people)