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Olive Garden's Con Zucchini
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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=== SAUCE ===
1/3 cup olive oil
1 cup chopped onion
1 pound fresh mushrooms -- divided
1 1/2 teaspoons minced garlic
3 cups crushed tomatoes
1 can tomatoes - (16 oz) -- diced, drained
1 1/2 cups tomato puree
1 cup black olives -- sliced, drained
2 teaspoons capers -- drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt
=== ZUCCHINI ===
4 large zucchini -- slice lengthwise,
into 1/4" thick slices
2 tablespoons olive oil
Dried basil -- to taste
Dried oregano -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste
1 pound rigatoni -- cooked
Grated Parmesan cheese

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. Add remaining ingredients, stir and bring to a simmer.
Reduce heat and simmer 20 minutes, stirring frequently.

Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place
zucchini slices in one layer in the pan. Sauté about 3 minutes per side
just until tender. Remove to heated platter and cover to keep warm while
sautéing remaining zucchini. Add remaining olive oil as needed.

Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra
sauce and Parmesan cheese.

This recipe yields 4 servings.

© 2008
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