Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
3 tb Olive oil
2 md Onions, finely chopped
1 1/2 lb Vine-ripened tomatoes *
Salt and freshly ground
-pepper
1/2 ts Sugar
1 1/2 ts Paprika
1/3 c Chopped parsley
1/3 c Chopped fresh dill or:
1 tb Dried dill
2 lb Medium zucchini, cut in
-3/4-inch rounds

* 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
7 minutes, or until thick.

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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