Side Dishes
2 large zucchini, sliced into thin rings (2 mm)
1 large cooking onion
3 Tbsp olive oil
1 or more as preferedd hot chile pepper, diced really small
1 cup pureed tomato or thick tomato juice
1/2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
1 Tbsp brown sugar
1/4 cup plain bread crumbs
1/4 cup grated parmesan cheese
In a large skillet heat olive oil, over medium heat, and add zucchini and onion. Stir and saute until vegetables are starting to turn soft.
Add tomato sauce, chile pepper, oregano, salt, black pepper, and brown sugar and stir together. Continue to simmer over low heat until the mixture is not too runny and the sauce turns redder.
Add the bread crumbs and cheese. At this point you may serve it or place it in an ovenproof casserole dish refrigerate it up to one day. Heat in oven lat 350°F for about 1/2 hour when ready to eat.