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Olive Garden Con Zucchini

Cuisine: Italian
Type: Pasta, Vegetables
Serves: 4 people

Recipe Ingredients

  Sauce
1/3 cup 78mlOlive oil
1 cup 62g / 2.2ozOnion - chopped
1 lb 454g / 16ozFresh mushrooms - divided
1 1/2 teaspoons 7.5mlGarlic - minced
3 cups 187g / 6.6ozTomatoes - crushed
16 oz 454gCanned tomatoes; diced - drained
1 1/2 cups 355mlTomato puree
1 cup 237mlBlack olives; sliced - drained
2 teaspoons 10mlCapers - drained
1/2 teaspoon 2.5mlDried oregano
1/2 teaspoon 2.5mlDried basil
1/4 teaspoon 1.3mlBlack pepper
1/4 teaspoon 1.3mlCrushed red pepper
1/2 teaspoon 2.5mlFennel seeds
1/2 teaspoon 2.5mlSalt
  Zucchini
4   Aucchini; sliced lengthwise - 1/4" thick (large)
2 tablespoons 30mlOlive oil
  Dried basil
  Dried oregano
  Salt and black pepper
1 lb 454g / 16ozRigatoni - cooked
  Parmesan - grated

Recipe Instructions

SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.

ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tb of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauteeabout 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed.

Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

Source:
The Olive Garden.

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