Italian Sweet & Sour Zucchini Zucchini dolce e agro
4 tablespoons of butter or margarine 2 tablespoons of salad oil 2 pounds of zucchini, sliced 2 red onions, sliced 1 teaspoon of salt 1/4 teaspoon of black pepper 2 teaspoons of wine vinegar 2 teaspoons of lemon juice 1 clove garlic, cut in half 2 tablespoons of grated Parmesan cheese fresh basil leaves
Melt margarine in large skillet, add oil, Sauté zucchini in margarine and oil until lightly browned on both sides, remove. Sauté onion slices in margarine until just slightly softened. Remove. Add salt, pepper, vinegar and lemon juice to skillet, stir to blend, remove from heat. Rub inside of a 2 quart casserole with garlic. Layer half the zucchini in casserole, then a layer of all onions. Top with remaining zucchini. Pour vinegar mixture over all. Sprinkle with grated Parmesan cheese. Bake in a moderate oven (350ºF.) for 15 - 20 minutes. Garnish with basil leaves. 6 servings
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