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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is adapted from old Farm Journal Cookbook recipe & you have to figure the farmer's wives know what to do with a bumper zucchini crop! Ingredients:
2 lbs zucchini |
1/4 cup canola oil |
1 1/2 cups chopped onions |
1 1/2 teaspoons salt |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon oregano |
2 (28 ounce) cans tomatoes or 3 cups chopped tomatoes |
Directions:
1. Remove ends from zucchini& cut in half lengthwise.
2. Cut each half in thirds crosswise.
3. Place cut side down in hot oil in a large skillet.
4. Add onion& cook until zucchini is lightly browned.
5. Sprinkle zucchini with salt& spices and top with tomatoes.
6. Cover and simmer for 15 mnutes.
7. Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.
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