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Zucchini Provencal


  • 1 large onion, sliced into 1/2 inch rings
  • 1 Tbsp. vegetable oil or margarine
  • 1 tsp. basil
  • 1 1/2 cups caned drained stewed tomatoes or fresh tomato (peeled and diced)
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  • 1 minced garlic clove
  • 1 medium zucchini, sliced to 1/4 inch slices
  • 1/2 tsp. salt
  • dash or pepper


Saute onion and garlic in oil until onion is transparent. Add zucchini, stirring constantly until zucchini becomes tender, but not limp. Add remaining ingredients and heat through on medium heat. Be careful not to burn. Stir frequently. Taste to correct seasonings. Garnish with croutons or Parmesan cheese. Serves 4.

By Robin from Washington, IA


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