Alright,
Here comes another zucchini recipe!!!
(Trust me, when you grow zucchini you need to find alot of recipes for them, they blow up over night!!!!!)
Again, none of my recipes are exact science.
please feel free to add or subtract what you like or dislike.
Ingredients,
Zucchini ( 1 small one for one serving, etc.)
Onion (1 large one, sliced in rings)
Kraft Zesty Italian stle salad dressing.
(Use the one you like if this one
is not appealing, but I use
several and this one worked in
this recipe)
Can of Hunts Tomato Sauce
Garlic (use as many as your tongue likes.)
(my father~in~law just suggested
elephant garlic, sweeter, milder
taste, but large cloves, I used
the whole large clove because I
like the garlic.)
fine ground pepper to taste.
First get pan hot, then squeeze in the kraft, to cover bottom of pan, you cut the onion up in rings, leave them in rings in the pan.
And you have to carmelize the onions.
*high heat, to brown or slightly burn onion to bring out it's sweetness, watch pan and dressing as it can burn and splatter. Takes a few tries, but it's worth the way to do it)
Take those out so you don't over cook them.
Next is the zucchini, leave skin on or peel your preference.
Carmelize the same way,
add a little more Kraft dressing to the pan, slice the zucchini, high heat brown zucchini,
Depending on where you get your zucchini from, FRESH only takes a very few minutes to cook, (store boughten over the winter may take a bit longer>??) I like a softer veggie but you might like a crisper one, again all it takes is your preference.
Squeeze in freshly pressed garlic, (if you like from a jar, substitute that instead)
DON'T BURN GARLIC!
Add tomato sauce (say a 1/4 cup, add to your taste. I think I used a 1/3 of the can last night.)
Pepper to taste. (I don't use any salt, because there is enough in the tomato sauce and dressing)
Then re~add your onions, stir in as you like and EAT!!!!
Hope that it is good for you!!!!!!!!
Weezie
*Also a foot note, I personally don't like to EAT cooked onions, but I have to have them in this recipe for the zucchini to taste right, so, try it as is and then alter to taste.