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Title: Stewed Zucchini
Yield: 1 Servings

Ingredients

      2    zucchini; sliced into rounds
           - (up to
      1 lg onion; sliced thinly
      2 lg beefsteak tomatoes; very
           -ripe and sort of sof
      1 lg sweet pepper; sliced
      1    paprika; salt and pepper; to
           - taste
      1    butter; to taste

Instructions

In a pot, stew the onion and paprika in a little butter until the onion is
soft and wilted. Add the rest of the vegetables and cook covered until they
are soft and wilted. Add salt, pepper and butter to taste. Cook just until
butter is melted then remove from heat. Can be served hot or at room
temperature. We eat it room temp with rye bread and butter. Enjoy Posted to
JEWISH-FOOD digest V97 #225 by jstiler@webtv.net (Joyce Stiler) on Aug 4,
1997

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