Stewed zucchini

Yield: 1 Servings

Measure Ingredient
2 \N Zucchini; sliced into rounds (up to 4)
1 large Onion; sliced thinly
2 larges Beefsteak tomatoes; very ripe and sort of soft; cut into wedges
1 large Sweet pepper; sliced
\N \N Paprika; salt and pepper; to taste
\N \N Butter; to taste

In a pot, stew the onion and paprika in a little butter until the onion is soft and wilted. Add the rest of the vegetables and cook covered until they are soft and wilted. Add salt, pepper and butter to taste. Cook just until butter is melted then remove from heat. Can be served hot or at room temperature. We eat it room temp with rye bread and butter. Enjoy Posted to JEWISH-FOOD digest V97 #225 by jstiler@... (Joyce Stiler) on Aug 4, 1997

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