Zucchini, Mediterranean Style

4 medium (1 1/2 lbs. ) fresh tomatoes
2 tablespoons instant minced onion
½ cup finely diced celery
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½ teaspoon basil leaves
1/3 cup olive oil
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1 teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon garlic powder, or use fresh garlic, minced
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8 medium-small (2 ¼ pounds) unpeeled zucchini
Flour
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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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Zucchini, Mediterranean Style

ZUCCHINI, MEDITERRANEAN STYLE

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