Recipe - Stewed Zucchini

2 Zucchini; cut or sliced up into rounds
(up to 4)
1 lg Onion; cut or sliced up thinly
2 lg Beefsteak tomatoes; very
ripe and sort of soft; cut
into wedges
1 lg Sweet pepper; cut or sliced up
Paprika; salt and pepper; to
taste
Butter; to taste

In a pot, stew the onion and paprika in a little butter until the onion is
soft and wilted. Add the rest of the vegetables and cook covered until they
are soft and wilted. Add salt, pepper and butter to taste. Cook just until
butter is melted then remove from heat. Can be served hot or at room
temperature. We eat it room temp with rye bread and butter. Enjoy Posted to
JEWISHFOOD digest V97 #225 by jstiler@webtv.net (Joyce Stiler) on Aug 4,
1997