Zucchini Ragout: The Best Zucchini Ragout Recipe from Cook'n

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	Zucchini Ragout

Serves: 6

Print this Recipe

   5 zucchini small or yellow summer squash, sliced 1/3 -inch thick
   3 tablespoons olive oil
   2 tablespoons margarine
   2 cups onions quartered and sliced, 1/3 -inch thick
   2 green bell peppers or red peppers, cut in strips
   3 ribs celery diagonally sliced
   2 tomatoes peeled, seeded, and cut in strips
   2 tablespoons basil minced fresh basil or 2 teaspoons dried crushed
   3 tablespoons parsley minced fresh
   2 cloves garlic minced
   1 tablespoon tomato paste
   Salt and freshly ground pepper to taste
   1/4 cup parmesan cheese grated
   1 tablespoon green onions minced

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In a large skillet, sauté zucchini or yellow squash in olive oil until lightly browned; remove to bowl. Add margarine to skillet; sauté onions until soft and golden. Add peppers and celery; stir and sauté for 5 minutes. Add tomatoes, basil, 2 tablespoons parsley, garlic, and tomato paste. Sauté several seconds; add a sprinkling of salt and pepper to taste. Cover and simmer over low heat for 10 minutes. Add zucchini or yellow squash to skillet; heat through. Sprinkle with Parmesan cheese and toss. Serve with a sprinkling of minced green onions and remaining parsley.

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