Title: Sephardic Zucchini with Tomatoes and Dill
Categories: Vegetables
      Yield: 4 servings
      3 tb Olive oil
      2 md Onions, finely chopped
  1 1/2 lb Vine-ripened tomatoes *
           Salt and freshly ground
    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 
  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.

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