Recipe: Sauteed Zucchini (with onion and tomatoes, 1970's)

SAUTEED ZUCCHINI

"A flavorful side dish that becomes a hearty main dish with the addition of cooked macaroni."

1/4 cup oil
1 large onion, chopped (about 1 cup)
1 1/2 pounds zucchini, diced (about 4 cups)
3 large tomatoes, peeled and chopped, or 1 can (16 ounces) tomatoes, cut up
1 teaspoon salt
1/8 teaspoon ground black pepper
Grated Romano cheese (optional, for serving)

In hot oil in saucepan saute onion until tender but not brown.

Add remaining ingredients. Cover and simmer 20 minutes or until zucchini is barely tender, stirring occasionally.

Sprinkle with grated Romano cheese if desired.

May be frozen. Good as a base for minestrone soup.

Makes about 4 cups
Source: Woman's Day magazine, September 1, 1978