DAD'S FAVORITE ZUCCHINI DISH
"Soil Born Farm partner/owner Marco Franciosa provides this recipe. His grandmother made this dish for his father, Tony, when he was a child in southern Italy. "It's been passed down through the generations" says Franciosa."
4 tablespoons olive oil
4 medium zucchini, finely sliced
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dash of lemon juice
1/4 cup canned or fresh vegetable broth
Chopped fresh basil and fresh parsley (to taste)
Pinch of sugar
Warm olive oil in skillet. Saut zucchini with onions and garlic. When zucchini is soft and transparent, add the lemon juice and vegetable broth, chopped basil and parsley and a pinch of sugar, and saut for 15 minutes longer.
Makes 4 servings
Source: Sacramento Magazine, May 2005
"Soil Born Farm partner/owner Marco Franciosa provides this recipe. His grandmother made this dish for his father, Tony, when he was a child in southern Italy. "It's been passed down through the generations" says Franciosa."
4 tablespoons olive oil
4 medium zucchini, finely sliced
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dash of lemon juice
1/4 cup canned or fresh vegetable broth
Chopped fresh basil and fresh parsley (to taste)
Pinch of sugar
Warm olive oil in skillet. Saut zucchini with onions and garlic. When zucchini is soft and transparent, add the lemon juice and vegetable broth, chopped basil and parsley and a pinch of sugar, and saut for 15 minutes longer.
Makes 4 servings
Source: Sacramento Magazine, May 2005
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