Sephardic zucchini with tomatoes & dill

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
3 tablespoons Olive oil
2 mediums Onions, finely chopped
1½ pounds Vine-ripened tomatoes *
\N \N Salt and freshly ground pepper
½ teaspoon Sugar
1½ teaspoon Paprika
⅓ cup Chopped parsley
⅓ cup Chopped fresh dill or:
1 tablespoon Dried dill
2 pounds Medium zucchini, cut in 3/4-inch rounds
\N 7 minutes, or until thick.

* 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

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

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