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In Italian, Zucchini Means Italian
This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.
August 25,2007
Excerpted from Joy of Liberace: Retro Recipes from America's Kitchiest Kitchen by Michael Feder and Karan Feder (Angel City Press, 2007). Copyright 2007 by Michael Feder and Karan Feder.
- 2 pounds small zucchini
- 1 large onion (or 4 scallions), minced
- 2 tablespoons butter
- 2 tomatoes, peeled and chopped, or 1 cup canned tomatoes, drained
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon oregano or basil
- 1/2 pound small fresh mushrooms, cleaned
1. Do not peel the zucchini. Slice in rounds and simmer in salted water for 7 minutes. Drain.
2. Heat butter and brown the onions or scallions 3 minutes. Add the tomatoes, sugar, salt, pepper and oregano or basil. Simmer for about 5 minutes and add the zucchini and mushrooms. Heat for 5 minutes.
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