Olive Garden Con Zucchini Recipe
Tagged in Pasta
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Directions
SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
mince remaining portion. Heat olive oil in a heavy Dutch oven over
medium heat. Add onion and minced mushrooms. Cook 10 minutes or until
onions are very soft, stirring frequently. Add garlic and mushroom
quarters and cook 5 minutes, stirring constantly. Add remaining
ingredients, stir and bring to a simmer. Reduce heat and simmer 20
minutes, stirring frequently.
ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and
oregano. Heat 1 tb of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute about 3 minutes
per side just until tender. Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil
as needed.
Ingredients
- 1/3 c Olive oil
- 1 c Onion -- chop
- 1 lb Fresh mushrooms -- divide
- 1 1/2 ts Garlic -- mince
- 3 c Tomatoes -- crush
- 16 oz Can tomatoes -- dice; drain
- 1 1/2 c Tomato puree
- 1 c Black olives -- slice; drain
- 2 ts Capers -- drain
- 1/2 ts Dried oregano
- 1/2 ts Dried basil
- 1/4 ts Black pepper
- 1/4 ts Crushed red pepper
- 1/2 ts Fennel seeds
- 1/2 ts Salt
- Zucchini
- 4 lg Aucchini -- slice lengthwise
- -- 1/4" thick
- 2 tb Olive oil
- Dried basil
- Dried oregano
- Salt and black pepper
- 1 lb Rigatoni -- cook
- Parmesan -- grate
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