Zucchini and Tomato Sauté
1 medium onion, finely chopped
2 Tbs. olive oil or salad oil
1 clove garlic, minced
3 medium tomatoes, peeled, chopped
1/2 tsp. each salt and dried basil leaves
1/4 tsp each sugar and dried oregano leaves
1/4 cup dry white wine or chicken broth
1-1/2 lbs. zucchini (4 to 6 medium), unpeeled,
sliced 1/4-inch thick
Cook onion in oil in a large frying pan until soft
but not browned. Mix in
garlic, tomatoes, salt,
basil, sugar, oregano, pepper, and wine.
Bring to boiling, cover. Reduce heat,
and simmer 20 minutes.
Uncover. Mix in zucchini. Cook over moderately
high heat, stirring
frequently, until tomato sauce
is reduced and thickened and zucchini is
about 10 minutes. Salt to taste.
This vegetable side dish can be served as a quick
sauce for pasta, with lots of
freshly grated Parmesan