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Con Zucchini
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Rating: 4.0/5 (42 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 659
% Daily Value**
Total Fat 31g
Saturated Fat 5g
Unsaturated Fat 4g
Cholesterol 39mg
Sodium 1391mg
Total Carbohydrate 87g
Dietary Fiber 15g
Sugars 28g
Protein 17g
Vitamin A  173%Vitamin C  181%
Calcium  25%Iron  50%
Potassium  74%Vitamin E  23%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Con Zucchini

Recipe Tags: Vegetable Recipes

Date Added: June 27, 2015


1/3 cup Olive Oil
1 cup Onion chopped
1 lb Fresh Mushrooms divided
1 1/2 teaspoons Garlic minced
3 cups Tomatoes crushed
16 oz Canned Tomatoes diced drained
1 1/2 cups Tomatoes puree
1 cup Black Olives sliced drained
2 teaspoons Capers drained
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoon Cayenne Pepper crushed
1/2 teaspoon Fennel Seed
1/2 teaspoon Salt
4 Zucchini sliced lengthwise 1/4 inch thick
2 tablespoons Olive Oil
2 tablespoons Dried Basil
2 tablespoons Dried Oregano
Salt to taste
Pepper to taste
1 lb Rigatoni cooked
tablespoon Parmesan Cheese
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1. SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve.

2. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat.

3. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently.

4. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.

5. Add remaining ingredients, stir and bring to a simmer.

6. Reduce heat and simmer 2 Remove to heated platter and cover to keep warm while sauteing remaining zucchini.

7. Add remaining olive oil as needed. Ladle sauce over pasta.

8. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

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Dietary Notes:
This recipe is high in Vitamin A with 173% of your daily recommended intake per serving. This recipe is high in Vitamin C with 181% of your daily recommended intake per serving. This recipe is high in Vitamin E with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, MSG, Cheese, Garlic, Hot Pepper, Onion, Olive Oil allergies.
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