Zucchini And Friends

3 lg. cloves of garlic

1 big chunk of ginger*

1/2 lg. onion

3 mini peppers

3 med. zucchini

1 lg. ripe tomato

1-2t granulated roasted garlic

1t± Garam Masala
1c sunflower kernels

Using a chopper, or a very sharp knife, patience and a big cutting board, finely mince the garlic and ginger.  Chop the onion, slice the peppers and combine in a large non-stick pan with some flavored-seasoned extra virgin olive oil.  Saute' and cover on low heat for about 10 minutes.  Meanwhile, using a spiral slicer, prepare the zucchini and chop the tomato.  Add these to the pan, with the seasonings, and simmer another 10 minutes covered.  OR  If the ginger and garlic are done the way you like, just stir in the zucchini, tomato, sunflower kernels and serve without cooking any longer.  Top with some fresh grated Parmesan cheese.

*The ginger produced a fresher-brighter flavor-pop than I was going for.  I was thinking warm and slow, and this didn't work that way.  Next time I'll substitute ground cumin and a little curry powder for the ginger and I think that'll do it.  However, if you're looking for spicy, fresh and bright, the ginger will work. . .Lin