Zucchini ragout
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Zucchini,sliced in 1/2-inch rounds |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 2 | cups | Onions, thickly sliced |
| 2 | Peppers, sliced in strips | |
| 3 | Of celery, sliced | |
| 2 | 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 |
| Salt and Pepper to taste | ||
Directions
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