Ingredients
1 Tablespoon olive oil
1 Tablespoon butter
3 onion, sliced
1 clove garlic, chopped
1 cup minced parsley
1/4 teaspoon oregano
29-ounce can whole tomatoes, drained, chopped
1 cup chicken broth
1 pound wide noodles
3 small zucchini, sliced into 1/4-inch-thick rounds
1 cup grated Cheddar cheese
Directions
1 Heat oil and butter in heavy saucepan.
2 Add onions, garlic, parsley, and oregano; cook, stirring, until onions are golden.
3 Add tomatoes, chicken broth, and salt and pepper to taste; cook 10 minutes.
4 Cook and drain noodles according to package directions.
5 Stir in tomato sauce and zucchini.
6 Spoon mixture into 4-quart buttered baking dish.
7 Sprinkle top with grated cheese.
8 Dot with more butter, if desired, and bake at 375 degrees 15 to 20 minutes.
MAKES 6 to 8 servings
1 Tablespoon olive oil
1 Tablespoon butter
3 onion, sliced
1 clove garlic, chopped
1 cup minced parsley
1/4 teaspoon oregano
29-ounce can whole tomatoes, drained, chopped
1 cup chicken broth
1 pound wide noodles
3 small zucchini, sliced into 1/4-inch-thick rounds
1 cup grated Cheddar cheese
Directions
1 Heat oil and butter in heavy saucepan.
2 Add onions, garlic, parsley, and oregano; cook, stirring, until onions are golden.
3 Add tomatoes, chicken broth, and salt and pepper to taste; cook 10 minutes.
4 Cook and drain noodles according to package directions.
5 Stir in tomato sauce and zucchini.
6 Spoon mixture into 4-quart buttered baking dish.
7 Sprinkle top with grated cheese.
8 Dot with more butter, if desired, and bake at 375 degrees 15 to 20 minutes.
MAKES 6 to 8 servings