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Zucchini Provencal

Nov/Dec 2015


Zucchini Provencal
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Try this recipe at the end of the summer, when no one wants to look at another zucchini. When you serve it this way, they'll love it!

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  • 3 tablespoons olive oil
  • 2/3 cup chopped onion
  • 4 ounces mushrooms, sliced
  • 8 to 10 small zucchini (2-1/2 pounds), sliced 1/4 inch thick
  • 2/3 cup grated Parmesan cheese (3 ounces)
  • 2 cans (6 ounces each) tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


Preheat the oven to 350 degrees F.

Heat the oil in a large saucepan. Add the onion and mushrooms and saute until the onion is limp, about 3 minutes. Add the zucchini and continue sauteing until the zucchini is just tender, about 4 minutes. Remove from the heat and stir in half the cheese. Add the tomato paste, garlic, salt, and pepper. Mix well. Turn into a 2-quart casserole dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until heated through. Serve hot.

Updated Thursday, May 23rd, 2002

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