LOCATION: Recipes >> Vegetables >> Italian Zucchini
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Italian Zucchini
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3 medium zucchini (about 2 lbs)
1/4 cup olive or other salad oil
1 1/2 cup chopped onion
1 1/2 tsp salt
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp oregano leaves
3 cups canned or chopped fresh tomatoes
Cut ends from zucchini, then cut in halves lengthwise. Cut each
half in thirds crosswise. Place cut side down in hot oil in large
skillet. Add onion. Cook until cut side of zucchini is lightly
browned. If skillet is not large enough for all of squash, push
browned pieces to sone side and add more squash.
Sprinkle with seasonings. Top with tomatoes. Cover and cook over
medium heat until squash is tender and juice forms a fairly thick
sauce. Serve in sauce dishes or small bowls. Makes 8 servings.
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