Sauteed Zucchini with Tomatoes & Onions

A colorful presentation for your holiday table. Perfect for Rosh Hashanah.


2 Tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 1/2 pounds ripe tomatoes, chopped
1 teaspoon dried rosemary
2 Tablespoons dried dill (reserve 1 Tablespoon for garnish)
1/4 cup fresh parsley, chopped (reserve 1 Tablespoon for garnish)
2 pounds zucchini, thinly sliced
salt and pepper to taste


In a large skillet heat olive oil over medium heat. Add onions and garlic. Saute until onions are transparent. Add tomatoes, honey, rosemary, dill and parsley. Cook over medium heat for 5-7 minutes, stirring often.

Add zucchini to mixture. If necessary, add a small amount of water. Continue cooking 5-7 minutes over medium heat just until zucchini is crisp-tender. Season with salt and pepper.

May be served hot or cold. Garnish with dill and parsley.

Serves: 6

golden blossom honey product