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 Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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