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Zucchini with Peppers and Tomatoes

  Heat oil in a large saucepan and saut pepper, onion, zucchini and garlic until onion is transparent. Add remaining ingredients and cook over medium heat, uncovered, for 30 minutes. At end of cooking time, turn up heat to reduce liquid, until thick, not soupy. Sere hot, cold or at room temperature. 3 Tbsp. olive oil
1 green pepper, cut into 3/4  inch squares
1 medium onion, chopped
2 medium zucchini, cut into 1/2 inch slices and cubed
5 cloves garlic, peeled and minced
3/4 lb. tomatoes, skinned and diced (or 1 lb. can drained tomatoes)
1 Tbsp. minced parsley
salt and freshly ground pepper

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The Harvest Table offers a delicious collection of Amish recipes plus a generous portion of new, mouth-watering, fresh vegetable dishes. A tasty selection of appetizers, soups, salads, casseroles, and main dishes plus delicious Amish breads, meat dishes, and desserts. A wonderful addition to any cookbook collection. 109 pages, 5-1/2" x 8-1/2", spiral bound, illustrated.

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Authentic Amish Cooking Recipes

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