After the NY times natural foods cookbook c 1973. This was a staple through grad school - it is tasty and cheap, can be done with no spices, and can be served with mounds of cheap rice. I omitted the eggplant for the version below, and added a small sprig of new thyme from the garden, as well as a can of tomato paste to thicken the sauce (to keep the zukes from overcooking by simply evaporating the water out, the zukes can overcook)
Cut into 1/2 to 3/4 inch pieces:
1 onion
zucchini to fill a large bowl
2 green peppers
4 large tomatoes with juices saved
smash 3 cloves of garlic to a paste
place in a large braising pan with the onions and add 3 to 4 T olive oil
set on medium and stir with a wooden spoon to wilt the onions
toss the zucchini with 3 to 4 T of Wondra or similar flour/starch
when onions are wilted, add all vegetables and juices
optional but really good: finely dice some old semi-dried mushrooms and throw them in with a small sprig of thyme
simmer till zucchini is translucent and peppers are cooked
add the contents of 1 6oz can of tomato paste
season with salt and lots of pepper
serve
*if fresh flavorful tomatoes are used (once a year if you are lucky), omit the tomato paste and do not add the zucchini until the mixture is thick like a stew, or the zucchini will overcook.