Ingredients
2 Tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 1/2 pounds ripe tomatoes, chopped
1/2 teaspoon GOLDEN BLOSSOM HONEY
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
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
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
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
