Path: swen.emba.uvm.edu!attmt1!attbtf!attmtf!ip.att.net!nntp.abs.net!netnews.com!newspeer1.nac.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "merlin" Newsgroups: rec.food.recipes Subject: Zucchini Italiano Followup-To: rec.food.cooking Date: 23 Jul 1999 17:59:45 -0600 Organization: Interlink Lines: 23 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <932748460.359.19@news.remarQ.com> Reply-To: "merlin" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34673 Zucchini Italiano 4 - 6 small, tender zucchinis (about 5 - 6" long), sliced thin (discard ends) 1 large can (28 oz.?) of diced tomatoes 1 - 2 medium onions, peeled and diced 2 Tbsp. dried basil (or fresh) 1 Tbsp. dried oregano 1 - 2 'toes' garlic, peeled and minced 1/4 cup of lemon juice (bottled is fine) Salt and pepper to taste Mix all ingredients in a medium saucepan, and simmer over low heat until the onions are transparent. An excellent accompaniment to most any meal, especially as a side dish with pasta. Gene Hawkins, Oregonia, OH -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.