- 2 medium onions, chopped
- 2 tablespoons butter
- 2 tablespoons canola oil
- 8 large tomatoes, chopped
- 2 medium zucchini, cut into 1/2-inch cubes
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked pasta
- In a large saucepan, saute onions in butter and oil until tender. Stir in the tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until zucchini is tender. Serve with pasta. Yield: 5 cups.
Originally published as Zucchini-Tomato Pasta Sauce in Light & Tasty August/September 2007, p32
Reviews for Zucchini-Tomato Pasta Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 7, 2012
"Wonderful way to use up gatden produce! I pureed my sauce to make it more palatable to my kids (and some adults! :))."