CopyCat Olive Garden's Recipes
Olive Garden's con Zucchini Recipe
Ingredients:
For the sauce:
1/3 cup olive oil
1 cup onion; chopped
1 pound fresh mushrooms; divided
1 1/2 teaspoons garlic; minced
3 cups tomatoes; crushed
16 ounces canned tomatoes; diced and drained
1 1/2 cups tomato puree
1 cup black olives; sliced and drained
2 teaspoons capers; drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt
For the zucchini:
4 large zucchini; sliced lengthwise 1/4-inch thick
2 tablespoons olive oil
Dried basil
Dried oregano
Salt and black pepper
1 pound rigatoni; cooked and drained
Parmesan; grated
Instructions:
Preheat oven to 375 degrees F.
To make the sauce, cut half of the mushrooms into quarters and reserve. Mince remaining portion of mushrooms,
Heat olive oil in a heavy in stockpot over medium heat.
Add onion and minced mushrooms. Saute 10 minutes or until onions are very soft, stirring frequently.
Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.
Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.
To make zucchini, lay out zucchini on cookie sheet and sprinkle with salt, pepper, basil and oregano.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Place zucchini slices in one layer in the pan.
Saute about 3 minutes per side until tender. Saute all of the zucchini.
To finish, ladle sauce over pasta. Top with zucchini slices and serve with extra sauce and Parmesan cheese.
Makes: 6 servings.
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