Zucchini ragout

Yield: 1 Servings

Measure Ingredient
5 mediums Zucchini,sliced in 1/2-inch rounds
3 tablespoons Olive oil
2 tablespoons Butter
2 cups Onions, thickly sliced
2 \N Peppers, sliced in strips
3 \N Of celery, sliced
2 \N Peeled and seeded, cut into strips
2 tablespoons Fresh basil or 1 tablespoon dried
1 tablespoon Minced parsley
1 tablespoon Minced garlic
1 tablespoon Tomato paste
\N \N Salt and Pepper to taste

Lightly brown zucchini in olive oil. Remove from pan. Add to pan butter and onions. Saute onion until soft. Add green pepper and celery and cook mixture, stirring, for five minutes. Add tomatoes, basil, parsley, garlic, tomato paste, salt and pepper. Simmer mixture, covered, over moderately low heat for twenty minutes. Add zucchini. Serve in heated shallow vegetable dish. Sprinkle with fresh parsley.

Posted to EAT-L Digest by Sarah Gruenwald <sitm@...> on Jul 5, 1997

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