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Print this Recipe    Zucchini Tomato

Zucchini and Tomato Saut

l medium onion, finely chopped
2 TBL olive or salad oil
1 clove garlic, minced or pressed
3 medium tomatoes, peeled, chopped
1/2 tsp each salt and dried basil leaves
1/4 tsp each sugar and dried oregano leaves
Dash pepper
1/4 cup dry white wine or chicken broth
1-1/2 lb zucchini (4 to 6 medium) unpeeled, sliced 1/4" thick

Cook onion in oil in large fry pan until soft but not browned. Mix
in garlic tomatoes, salt, basil, sugar,(not oregano), pepper and
wine. Bring to boiling and cover and simmer for 20 min. Uncover,
Mix in zucchini. Cook over medium, stirring freq.,until tomato
sauce is reduced and thickened and zucchini is tender crisp, about
10 min. Salt to taste.

Can be served as quick sauce for pasta, with lots of freshly grated
Parmesan cheese.

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Summer time delight., September 30, 2006 - 07:26 PM
Reviewer: Donna from Springfield, IL
I love fresh vegetables and when the season is ripe this can be made weekly without getting board. In the winter can tomatoes can be used but not as tasty as fresh. I prefer the wine to the chicken broth but both work well. The recipe calls for oregano but never says where to use it so I just skip it. Does require prep time when using fresh tomatoes because I skin them.

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