Italian Zucchini
Yield: 8 servings
4 medium zucchini (about 2 pounds)
1/4 cup cooking oil
1 1/2 cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon oregano leaves
2 - 1 pound 12 ounce cans tomatoes or 3 cups chopped tomatoes
Remove ends from zucchini and discard. Cut in lengthwise halves. Cut each
half in thirds crosswise. Place cut side down in hot oil in 12 inch
skillet. Add onion. Cook until zucchini is lightly browned. Sprinkle
zucchini with salt, garlic salt, pepper and oregano. Top with tomatoes.
Cover and simmer 15 minutes. Uncover and simmer 20 minutes or until squash
is tender and a fairly thick sauce is formed.
Source: Farm Journals Best Ever Recipes
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