6 c Summer squash; sliced
2 tb Olive oil
2 tb Margarine
3 lg Onions; sliced
2 lg Green peppers; chopped
2 Celery ribs; diced
1 tb Parsley; chopped
1 tb Basil
1 tb Tarragon
1 cl Garlic
Salt & pepper
Parmesan cheese
Saute squash on both sides in oil and melted margarine until soft.
Remove. Saute onions, peppers, and celery. Add tomatoes and
seasonings. Cook gently for 30 minutes. Add squash during the last 5
minutes. Sprinkle with cheese.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977