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  • Zucchini Soup
    Recipe contributed by Bob Pizzurro
    • 3 medium zucchini's
    • 1 onion
    • 3 cloves of garlic
    • 2 bay leaves
    • 1 Small 1.8 ounces can of sauce
    • Grated Romano cheese
    • Salt and pepper to taste
    • Red pepper if you like
    Cut the ends off of the zucchini and peel. Cut the zucchini lengthwise then cut into inch pieces. Cut the onion into slices and slice the garlic. In a stockpot, sauté the bay leaves, onion and garlic till transparent. Add the cubed zucchini and tomato sauce. Add water about halfway up the pot and bring it to a boil (zucchini will release water also). Reduce, heat, and simmer for 1 hour. Dish out and sprinkle with grated Romano cheese. Goes great with crusty Italian bread. Serves 4.

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