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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