| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3 |
tb |
Olive oil |
| 2 |
md |
Onions, finely chopped |
| 1 1/2 |
lb |
Vine-ripened tomatoes * |
|
|
Salt and freshly ground pepper |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Paprika |
| 1/3 |
c |
Chopped parsley |
| 1/3 |
c |
Chopped fresh dill or: |
| 1 |
tb |
Dried dill |
| 2 |
lb |
Medium zucchini, cut in 3/4-inch rounds |
INSTRUCTIONS
* Peeled and seeded
Heat oil in a deep skillet or casserole role. Add onions and saute over
medium-low heat about 7 minutes, or until just begin- ning to turn golden.
Add tomatoes, salt, pepper, sugar and 1 teaspoon of the paprika, Reserve 1
tablespoon parsley and 1 tablespoon fresh dill, and add rest of the herbs
to the tomato sauce. Cook over medium-high heat, stirring often, for 7
minutes, or until thick.
Add zucchini and season with salt and remaining paprika. Cover and cook
over low heat, stirring occasionally, for 30 minutes, or until very tender.
If mixture gets too dry, ad a few tablespoons water during cooking.
Serve hot, sprinkled with reserved herbs. PER SERVING: 120 calories, 3 g
protein, 13 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 14
mg sodium, 4 g fiber.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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