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  • Zucchini
    Recipe contributed by Rosemary Pascali-Merhige
    • 3 zucchini squash
    • 1-2 cloves garlic
    • 1 medium onion
    • 3 tablespoons olive oil
    • 2 ribs of celery
    • Salt & pepper to taste
    • Handful fresh parsley
    • 4 fresh eggs
    • 2-3 cans of tomato sauce (small cans)
    • Sprinkling of basil and oregano
    Cut ends off squash and slice into 1/4" slices. Do the same with the celery. Dice onion and garlic. Sauté all in olive oil until coated and somewhat translucent. Add chopped parsley. Sauté for another 2 minutes. Add salt, pepper, tomato sauce, basil and oregano. Simmer through until just tender. If desired, drop eggs gently onto top. Do not break eggs. Cover and let eggs hard boil. Enjoy with crusty bread or served over pasta or a baked potato. Serves 4.

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