Italian Zucchini

Judy from Hawaii's Note:

This is adapted from old Farm Journal Cookbook recipe & you have to figure the farmer's wives know what to do with a bumper zucchini crop!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 2 lbs zucchini
• ¼ cup canola oil
• 1 ½ cups chopped onions
• 1 ½ teaspoons salt
• ¼ teaspoon garlic salt
• ¼ teaspoon pepper
• ¼ teaspoon oregano
• 2 (28 ounce) cans tomatoes or 3 cups chopped tomatoes

Directions:

1. Remove ends from zucchini& cut in half lengthwise.
2. Cut each half in thirds crosswise.
3. Place cut side down in hot oil in a large skillet.
4. Add onion& cook until zucchini is lightly browned.
5. Sprinkle zucchini with salt& spices and top with tomatoes.
6. Cover and simmer for 15 mnutes.
7. Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

Reviews

[Chef #243078]

I thought this was very fresh tasting and flavorful. I love fresh zucchini and this was the perfect way to fix it. I used minced garlic instead of garlic salt and extra virgin olive oil, but otherwise I followed the recipe exactly. Thank you for such an enjoyable side dish!

[Susie D]

This is very similar to my recipe for zucchini & tomatoes so I was very happy with your recipe. The only sub I make is to use garlic cloves. Thank you for posting!

[Chef #338867]

This was a hit with the kids that seem to think anything with a Italian flare is perfect.