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| Zucchini |
| Recipe contributed by Rosemary Pascali-Merhige |
| Ingredients |
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| Preparation |
| 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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