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Zucchini Delight Recipe
|Zucchini||1 1⁄2 Pound (Smallest One)|
|Onion||1⁄2 Cup (8 tbs), sliced as thin as possible (Preferably Bermuda)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Minced garlic||2 Tablespoon|
|Canned italian plum tomatoes||2 Pound (1 Large Imported Can)|
|Salt||1 1⁄2 Teaspoon|
|Pepper||1 1⁄2 Teaspoon|
|Dried basil||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1843 Calories from Fat 1449
% Daily Value*
Total Fat 164 g252.3%
Saturated Fat 22.7 g113.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5134.8 mg214%
Total Carbohydrates 85 g28.5%
Dietary Fiber 20.8 g83%
Sugars 39.8 g
Protein 20 g40.7%
Vitamin A 161.4% Vitamin C 465.9%
Calcium 49.7% Iron 39.7%
*Based on a 2000 Calorie diet
Otherwise slice zucchini, skin and all, as thin as possible.
Slice onion to same thickness as zucchini; saute onion in oil in ovenproof pot large enough to accommodate all ingredients.
Onion should be soft and just turning color.
Add garlic; saute quickly.
Chop tomatoes; add with juice from can to onion mixture.
Simmer 20 minutes.
Add zucchini, salt, pepper, and basil.
Place in preheated 350°F oven, uncovered; cook 30 minutes.
After 30 minutes, if there is too much liquid, turn oven higher; let some evaporate.