Fried Zucchini Recipe

Crinella Family Cookbook

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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions	Fried Zucchini
	6 medium sized zucchini (about 8" long and 2 " wide) 1 small (about 12 ounce) can, peeled and chopped tomatoes (unseasoned) 2 medium size white or yellow onions, halved and quartered 1 large garlic clove, coarsely chopped 1/2 cup parsley, coarsely chopped 1 tablespoon, dried oregano 1 teaspoon, ground black pepper 1 teaspoon, salt 1/2 cup olive oil
	Heat olive oil in large skillet. Cut zucchini crosswise, into circular slices about 1/2" thick, and add to hot oil, coating zucchini on all sides. Add onion quarters and cook over medium heat until onions are partially translucent. Add the remaining ingredients, cooking until tomatoes are moderately decomposed and zucchini are tender, but not soggy. This makes a side vegetable for a party of 12, although we sometimes had this as a main course, with French bread and slices of Sonoma Jack cheese. *Enjoy with our 2005 Sauvignon Blanc.*