This Zucchini in tomato sauce recipe is Kaufmann 1 approved and will make four servings.
1 medium-sized onion, finely chopped
2 tablespoons olive oil
1 clove garlic, minced or pressed
3 medium-sized tomatoes, peeled and chopped
½ teaspoon each salt and dried basil leaves
¼ teaspoon dried oregano leaves
Dash of pepper
¼ cup chicken broth
1 ½ pounds zucchini (4-6 medium sized), sliced ¼ inch thick
In a large frying, heat olive oil over medium heat. Add onion and cook until soft but not browned. Mix in garlic, tomatoes, salt, basil, oregano, pepper, and broth. Bring to a boil and cover. Reduce heat and simmer for 20 minutes.
Uncover, mixing in zucchini. Cook over moderately high heat, stirring frequently, until tomato sauce thickens, and zucchini is tender-crisp (about 10 minutes). Add salt to taste.