• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Olive Garden Con Zucchini

  • Recipe Submitted by on

Category: Pasta, Vegetables

 Ingredients List

  • -WALDINE VAN GEFFEN
  • -VGHC42A-----
  • SAUCE
  • 1/3 c Olive oil
  • 1 c Onion -- chopped
  • 1 lb Fresh mushrooms -- divided
  • 1 1/2 ts Garlic -- minced
  • 3 c Tomatoes -- crushed
  • 16 oz Canned tomatoes; diced --
  • Drained
  • 1 1/2 c Tomato puree
  • 1 c Black olives; sliced --
  • Drained
  • 2 ts Capers -- drained
  • 1/2 ts Dried oregano
  • 1/2 ts Dried basil
  • 1/4 ts Black pepper
  • 1/4 ts Crushed red pepper
  • 1/2 ts Fennel seeds
  • 1/2 ts Salt
  • ZUCCHINI
  • 4 lg Aucchini; sliced lengthwise
  • 1/4 " thick
  • 2 tb Olive oil
  • Dried basil
  • Dried oregano
  • Salt and black pepper
  • 1 lb Rigatoni -- cooked
  • Parmesan -- grated

 Directions

SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince
remaining portion. Heat olive oil in a heavy Dutch oven over medium heat.
Add onion and minced mushrooms. Cook 10 minutes or until onions are very
soft, stirring frequently. Add garlic and mushroom quarters and cook 5
minutes, stirring constantly. Addremaining ingredients, stir and bring to a
simmer. Reduce heat and simmer 2 Remove to heated platter and cover to
keep warm while sauteeing remaining zucchini. Add remaining olive oil as
needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass
extra sauce and Parmesan cheese. Source: The Olive Garden.


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