Braised Tomato & Zucchini Perogies


Braised Tomato & Zucchini Perogies

Course 4. Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People


  • 1 pkg. (625g) Pelmen Foods Perogy
  • 3 tbsp. Olive oil
  • 1 Small onion finely diced
  • 1 tbsp. Garlic minced
  • 2 ½ cup Tomatoes diced
  • 2 cup Zucchini cut in ¼ inch rounds
  • Salt and fresh ground pepper
  • ¼ 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 perogies and cook stirring occasionally for 5 mins.
  • Drain perogies and toss in with sauce and zucchini.
  • Add to platter and Garnish with parsley.