Olive Garden Con Zucchini (copy cat recipe)

[Guest guest]

I found this months ago on the Internet. It's become

a fast favorite in our house. You can use less olive

oil and add some water making up 1/3 cup for the saute

instructions.

 

Olive Garden Con Zucchini

 

Ingredients:

 

SAUCE

1/3 cup Olive oil

1 cup Onion, chopped

1 pound Fresh mushrooms, divided

1 1/2 teaspoons Garlic, minced

3 cups Tomatoes, peeled & crushed

16 ounces Canned tomatoes, drained and diced

1 1/2 cups Tomato puree

1 cup Sliced black olives, drained

2 teaspoons Capers, drained

1/2 teaspoon Dried oregano

1/2 teaspoon Dried basil

1/4 teaspoon Black pepper

1/4 teaspoon Crushed red pepper

1/2 teaspoon Fennel seeds

1/2 teaspoon Salt

 

ZUCCHINI

4 large Zucchini slices, sliced lengthwise, 1/4 "

thick

2 tablespoons Olive oil

Dried basil

Dried oregano

Salt and pepper

1 pound Rigatoni, cooked

Parmesan cheese, grated

 

Directions:

1. SAUCE-Cut 1/2 half of the mushrooms into quarters

and reserve. Finely mince remaining portion. Heat

olive oil in a heavy Dutch oven over medium heat. Add

onion and minced mushrooms. Cook 10 minutes or until

onions are very soft, stirring frequently. Add garlic

and mushroom quarters and cook 5 minutes, stirring

constantly. Add remaining ingredients, stir and bring

to a simmer. Reduce heat and simmer 20 minutes,

stirring frequently.

 

 

2. ZUCCHINI-Sprinkle sliced zucchini with salt,

pepper, basil and oregano. Heat 1 tb of olive oil in a

large skillet over medium heat. Place zucchini slices

in one layer in the pan. Saute about 3 minutes per

side just until tender. Remove to heated platter and

cover to keep warm while sauteeing remaining zucchini.

Add remaining olive oil as needed. Ladle sauce over

pasta. Top with zucchini slices and serve. Pass extra

sauce and Parmesan cheese.

 

 

 

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