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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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