Zucchini Provencal

Salt 2 To 3 tb.

olive oil 1 md Onion; peeled and chopped 1 lg Garlic clove; peeled -- finely chopped 3 md Ripe tomatoes -- peeled and quartered* 1 tb Chopped fresh parsley 1 ts Chopped fresh thyme 1 ts Chopped fresh oregano 1/4 ts Fresh rosemary; fine chopped 2 tb Dry white wine Salt and pepper; to taste *Or use canned plum tomatoes.

Scrub zucchini well under running cold water.

Cut off ends and cut into 1/4" slices.

Sprinkle with salt, toss to coat and let stand in a colander for 30 minutes.

Rinse well in cold water, then place in a cloth towel and squeeze out bitter juices.

Dry well.

Heat half the oil in a large, heavy skillet and lightly saute zucchini.

Remove zucchini from pan and set aside.

Discard used oil.

Add remaining oil; heat.

Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften.

Remove lid.

Turn heat to medium and add garlic.

Cook, stirring, 1 minute.

Add tomatoes.

Add fresh herbs and wine and the reserved, sauteed zucchini.

Cook 5 to 10 minutes, stirring frequently.

Season with salt and pepper.

Zucchini should still have some crunch to it.

To vary this,

add sliced, seeded green or red peppers with the onions to

soften , and proceed as above.

Serve warm as a side dish or cold as a salad.

Use small zucchini for the sweetest flavor.

Toronto: James Lorimer & Company, 1985.

Pg.