Zucchini are in abundance at the local farmers markets. Tomatoes aren't
far behind.

Spaghetti with Zucchini Sauce

Recipe By: posted to r.f.cooking by Barb Schaller 7-31-2007
Servings: 4

1 medium onion sliced
1 Tbsp. vegetable oil
2 medium zucchini sliced thin
2 cups diced tomatoes
1/2 tsp. salt
1 bay leaf
1/4 tsp. pepper
1/4 tsp. dried basil or 1 Tbsp. snipped fresh basil
1/4 tsp. dried leaf oregano
6 oz. spaghetti
1/4 cup grated Parmesan cheese

In a large skillet or pan, fry onion in hot oil until tender-crisp. Add
zucchini, tomatoes, salt, bay leaf, pepper, basil and oregano. Simmer
uncovered 15 minutes.

Meanwhile, cook spaghetti as directed on package and drain well. Remove
bay leaf from sauce; discard. Pour sauce over spaghetti and toss to
coat. Divide pasta into four portions. Sprinkle 1 tablespoon cheese
atop each serving.

‹‹‹‹‹
Notes: Source: Taste, Sunday, September 11, 1994. Recipe from ³366
Low-Fat Brand-Name Recipes² by M. J. Smith.

-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007