FRIED ZUCCHINI SQUASH AND GREEN PEPPERS WITH TOMATOES

Recipe from: "Herb and Spice Sampler Cookbook", Avanelle Day, 1962


1 lb. zucchini squash
3 medium-sized green peppers
1/4 cup olive oil or salad oil
1 tsp. salt
1 cup diced tomatoes
1/4 tsp. oregano or oregano to taste
1/8 tsp. ground black pepper


Wash the squash and green peppers and cut into strips 2-inches long and
1/2-inch wide. Heat the oil in a heavy 9-inch skillet. Add the squash and
pepper strips and fry until they have browned lightly. Add the salt and the
tomatoes and simmer 10 to 12 minutes. or until the vegetables are soft.
Season with the oregano and black pepper. Serve hot. Makes 5 servings.


Charlie's notes: This is a standard dish in my house for the last 35 years.
I have changed the basic recipe though. I cook the vegetables much less
than
the recipe calls for. The tomatoes go in with the oregano just after the
zucchini and peppers are tender and starting to brown and I only cook until
the tomatoes are soft. I like to have tenderness but also texture. I use
less salt and more oregano. I add a halved clove of garlic with the
zucchini
and peppers (one clove is plenty). The olive oil adds a great deal of the
flavor (I use it generously in this recipe) so I use a good quality extra
virgin.

Charles Gifford
--
Starchless in Manitoba.