Frank's Recipes! Zucchine all'aglio e pomodoro

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Zucchine all'aglio e pomodoro

1 and 1/2 pounds zucchini
1/2 cup thinly sliced yellow onion
1 tablespoon olive oil
2 tsp coarsely chopped garlic
1 tablespoon chopped Italian parsley
2/3 cup canned Italian tomatoes, coarsely chopped, with their juice
1 tsp salt
Freshly ground pepper
4 to 6 fresh basil leaves

Preheat oven to 350 degrees. Clean and slice the zucchini. Put the onion and oil in a nonstick skillet and sauté over medium heat until pale gold. Add the garlic and sauté until it colors lightly. Add the parsley, stir once or twice, then add the tomatoes and their juice. Cook at a steady simmer for 15 minutes. Add the zucchini and the seasonings and basil.

Cook until tender at the pricking of a fork, 20 minutes or more. Do not overcook, the zucchini should be tender, but firm. Transfer the entire contents of the skillet to an ovenproof casserole and place on the highest rack of the oven for about 5 minutes. Serve immediately.