Please tell us what you think!
Back Home 4 medium (1 1/2 lbs. ) fresh tomatoes
2 tablespoons instant minced onion
½ cup finely diced celery
------
½ teaspoon basil leaves
1/3 cup olive oil
------
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder, or use fresh
garlic, minced
------
8 medium-small (2 ¼ pounds) unpeeled
zucchini
Flour
------
3 large hard-cooked eggs
¼ cup finely chopped fresh parsley
Combine first 3 ingredients (tomatoes, onion, celery). Cover and cook slowly for 20 minutes or until vegetables are soft. Put through a food mill.
Add basil and olive oil. Cook 10 minutes longer or until thickened.
Add salt, pepper, garlic; keep sauce warm while preparing squash.
Wash zucchini, cut, unpeeled, into lengthwise slices ¼ -inch thick. Sprinkle with flour.
Cook slowly in olive oil until lightly browned on both sides.
Remove to serving platter. Spoon tomato sauce over the top.
Chop hard-cooked eggs finely, mix with parsley, and sprinkle over the top.
Serves 6.
You can find the above and related recipes by tapping here on the Home Cookin' index.
Please tell us what you think!
Back Home
Copyright © 1999-2009 S.H. Klock/ The Recipe
Reader / at Home Cookin'.
All rights reserved. Terms
of use.