Sephardic zucchini with tomatoes & dill
Yield: 4 Servings S
Ingredients:
- 3 tb Olive oil
- 2 md Onions finely chopped
- 1 1/2 lb Vine-ripened tomatoes * Salt and freshly ground -pepper
- 1/2 ts Sugar
- 1 1/2 ts Paprika
- 1/3 c Chopped parsley
- 1/3 c Chopped fresh dill or:
- 1 tb Dried dill
- 2 lb Medium zucchini
Instructions:
cut in -3/4-inch rounds * Peeled and seeded Heat oil in a deep skillet or casserole role. Add onions and saute over medium-low heat about 7 minutes or until just begin- ning to turn golden. Add tomatoes salt pepper sugar and 1 teaspoon of the paprika Reserve 1 tablespoon parsley and 1 tablespoon fresh dill and add rest of the herbs to the tomato sauce. Cook over medium-high heat stirring often for 7 minutes or until thick. Add zucchini and season with salt and remaining paprika. Cover and cook over low heat stirring occasionally for 30 minutes or until very tender. If mixture gets too dry ad a few tablespoons water during cooking. Serve hot sprinkled with reserved herbs. PER SERVING: 120 calories 3 g protein 13 g carbohydrate 7 g fat (1 g saturated) 0 mg cholesterol 14 mg sodium 4 g fiber. From an article by Faye Levy in the San Francisco Chronicle 9/14/93. Posted by Stephen Ceideburg
