1/4 cup olive oil
3 pounds zucchini, scrubbed,
cut into 1/4-inch slices
1 large sweet onion, cut into 1/4-inch slices
1/2 pound mushrooms, sliced
3 bell peppers, cut into strips
1 tablespoon fresh basil leaves, chopped
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 cup freshly grated Parmesan
In a large saucepan heat oil over moderate heat, Add the zucchini,
onion,
mushrooms, and bell pepper. Cook the mixture, covered,
over moderately low heat 5 minutes.
Add the basil, wine, salt and
pepper, and cook, covered, stirring occasionally, 15 to 20
minutes,
or until zucchini are just tender. Stir in the sugar, transfer the mix-
ture
to a
platter and sprinkle it with the Parmesan. Serves 8 to 10.
Featured
Archive Recipes:
Julia's Zucchini au Gratin
Oven-Fried Zucchini in a
Crunchy Parmesan Crust
Oven-Roasted Vegetable
Casserole (Daniel Boulud)
Ratatouille Riot
Tangy Summer Vegetable Tian
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