Olive Garden Con Zucchini |
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Ingredients 1/3 c Olive oil
1 c Onion -- chop
1 lb Fresh mushrooms -- divide
1 1/2 ts Garlic -- mince
3 c Tomatoes -- crush
16 oz Can tomatoes -- dice; drain
1 1/2 c Tomato puree
1 c Black olives -- slice; drain
2 ts Capers -- drain
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
Zucchini
4 lg Aucchini -- slice lengthwise
-- 1/4" thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cook
Parmesan -- grate
1 c Onion -- chop
1 lb Fresh mushrooms -- divide
1 1/2 ts Garlic -- mince
3 c Tomatoes -- crush
16 oz Can tomatoes -- dice; drain
1 1/2 c Tomato puree
1 c Black olives -- slice; drain
2 ts Capers -- drain
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
Zucchini
4 lg Aucchini -- slice lengthwise
-- 1/4" thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cook
Parmesan -- grate
Procedures SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or until
onions are very soft, stirring frequently. Add garlic and mushroom
quarters and cook 5 minutes, stirring constantly. Add remaining
ingredients, stir and bring to a simmer. Reduce heat and simmer 20
minutes, stirring frequently.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and
oregano. Heat 1 tb of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute about 3 minutes
per side just until tender. Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil
as needed.
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or until
onions are very soft, stirring frequently. Add garlic and mushroom
quarters and cook 5 minutes, stirring constantly. Add remaining
ingredients, stir and bring to a simmer. Reduce heat and simmer 20
minutes, stirring frequently.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and
oregano. Heat 1 tb of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute about 3 minutes
per side just until tender. Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil
as needed.
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