Zucchini Provencale Recipe
Ingredients
8 to 10 small (2 1/2 lbs.) zucchini
2/3 cup coarsely chopped onion
1/4 lb. fresh mushrooms, sliced lengthwise
3 tablespoons olive oil
2/3 cup shredded Parmesan cheese
2 cans (6 oz. each) tomato paste
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon mono-sodium glutamate
14 teaspoon pepper
Directions
Wash, trim off ends, and cut zucchini cross wise into 1/8 inch slices.
In a covered saucepan, cook zucchini, onion, and mushrooms in hot oil 10 to 15 minutes, or until zucchini is just tender; stir occasionally.
Remove from heat and, with a fork, mix in about half of the cheese.
Blend in a mixture of the tomato paste and remaining ingredients.
Turn into a 2-quart casserole and sprinkle with remaining cheese.
Heat in a 350°F oven 20 to 30 minutes, or until very hot.
In a covered saucepan, cook zucchini, onion, and mushrooms in hot oil 10 to 15 minutes, or until zucchini is just tender; stir occasionally.
Remove from heat and, with a fork, mix in about half of the cheese.
Blend in a mixture of the tomato paste and remaining ingredients.
Turn into a 2-quart casserole and sprinkle with remaining cheese.
Heat in a 350°F oven 20 to 30 minutes, or until very hot.
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