Recipe - Zucchini Provencal

1 pound Small zucchini; unpeeled
Salt
2 To 3 tb. olive oil
1 md Onion; peeled and chopped
1 lg Garlic clove; peeled
finely chopped
3 md Ripe tomatoes
peeled and quartered*
1 tablespoon Chopped fresh parsley
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh oregano
One fourth teaspoon Fresh rosemary; fine chopped
2 tablespoon Dry white wine
Salt and pepper; to taste

*Or use canned plum tomatoes.

Scrub zucchini well under running cold water. Cut off ends and cut into
1/4" slices. Sprinkle with salt, toss to coat and let stand in a colander
for 30 minutes. Rinse well in cold water, then place in a cloth towel and
squeeze out bitter juices. Dry well.

Heat half the oil in a large, heavy skillet and lightly saute zucchini.
Remove zucchini from pan and set aside. Discard used oil. Add remaining
oil; heat. Add onions and gently cook, covered, over low heat ("sweat" the
onions), just to soften. Remove lid. Turn heat to medium and add garlic.
Cook, stirring, 1 minute. Add tomatoes. Add fresh herbs and wine and the
reserved, sauteed zucchini. Cook 5 to 10 minutes, stirring frequently.
Season with salt and pepper. Zucchini should still have some crunch to it.

To vary this, add cut or sliced up , seeded green or red peppers with the onions to
soften, and proceed as above.

Serve warm as a side dish or cold as a salad. Use small zucchini for the
sweetest flavor.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 49. ISBN 0888627882. Electronic
format by Cathy Harned.