Uncover and cook for about 30 more minutes, stirring often.

Heat the oil and butter in a large skillet. Cook over medium heat for 10 minutes or until. Now add in the zucchini cubes to the sauce.

Add the zucchini and cook until just pierceable (about 15 minutes).

I have tried several recipes, but haven’t found the right tomato sauce flavor. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; Remember tomatoes tend to be acidic so an addition of some sugar helps to cut through the acidity also the sugar adds a hint of sweetness.

Cut the halves into ¼” half moons.

Season zucchini with oregano and basil. If any excess liquid, remove cover for last 5 minutes and cook down. You can also present some rice pilaf as an accompaniment to the dish.

Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes.

Italian stuffed zucchini in tomato sauce (zucchine ripiene alla romana). Reduce the heat to low, cover the pan, and simmer for about 45 minutes, removing the cover for the last 10 minutes, or until the zucchini and other vegetables are tender. Arrange the sliced veggies upright, alternating between tomatoes, zucchini, and potatoes.

Add oil to a large saucepan.

We love the taste of the canned zucchini in italian tomato sauce that del monte sells. Refrigerate leftovers within 2 hours. This recipe is no longer safe for canning.