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Zucchini Creole
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La Belle Cuisine


Zucchini Creole

Gourmet September 1968

1/2 cup chopped bell pepper
1/4 cup chopped onion
1 garlic clove, crushed
1/4 cup flour
2 cups strong beef stock
2 cups peeled, seeded and chopped tomatoes
6 unpeeled zucchini (about 2 pounds)
1 cup trimmed and chopped mushrooms
1/2 cup chopped ripe olives
2 tablespoons chopped fresh parsley

In a wide saucepan cook together bell pepper, onion, and garlic clove over medium heat about 5 minutes. Stir in flour and cook mixture over low heat, stirring constantly, until flour is browned. Gradually stir in beef stock and tomatoes. Cook mixture over low heat, stirring occasionally, for 30 minutes. Slice zucchini and cook slices in salted water 5 minutes. Drain thoroughly and stir gently into tomato mixture. Add mushrooms and bring vegetables to a boil. Stir in olives and parsley. If dish seems too thick, stir in a little more beef stock. Serve hot or cold.

(Click here for Creole Sauce à la Commander's Palace!)

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