4 medium (1 1/2 lbs. ) fresh tomatoes
2 tablespoons instant minced onion
½ cup finely diced celery
½ teaspoon basil leaves
1/3 cup olive oil
1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder, or use fresh garlic, minced
8 medium-small (2 ¼ pounds) unpeeled zucchini
3 large hard-cooked eggs
¼ cup finely chopped fresh parsley
Combine first 3 ingredients (tomatoes, onion, celery). Cover and cook slowly for 20 minutes or until vegetables are soft. Put through a food mill.
Add basil and olive oil. Cook 10 minutes longer or until thickened.
Add salt, pepper, garlic; keep sauce warm while preparing squash.
Wash zucchini, cut, unpeeled, into lengthwise slices ¼ -inch thick. Sprinkle with flour.
Cook slowly in olive oil until lightly browned on both sides.
Remove to serving platter. Spoon tomato sauce over the top.
Chop hard-cooked eggs finely, mix with parsley, and sprinkle over the top.Serves 6.
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