Zucchini, Mediterranean Style

Ingredients

• 4 tbsp olive oil
• 1 large onion, minced
• 1 medium-sized clove fresh CHRISTOPHER RANCH California Garlic, whole
• 1 stalk celery, minced or thinly sliced
• 1/2 green bell pepper, diced
• 1/4 teaspoon oregano leaves, crumbled
• 6 small zucchini (about 1 lb.), stem and blossom ends removed
• Water and salt

Directions

1. In a wide frying pan, combine the oil, onion, and garlic and cook, stirring occasionally, over moderately-low heat until onion is soft. Do not brown.
2. Add celery, green pepper, and oregano, and cook until vegetables are just tender, stir occasionally.
3. Remove from heat and cover when cool.
4. Split zucchini lengthwise in halves.
5. Drop into 2 quarts rapidly boiling, salted water and cook, uncovered for 3 minutes after boiling resumes, drain. (If you want to cook the zucchini ahead, immerse in cold tap water, drain when cool, cover and chill).
6. When ready to serve, add 3 tbsp water to onion mixture and cook, stirring, over moderate heat until simmering.
7. Add zucchini and mix gently until heated.
8. Salt to taste and remove garlic if so desired.