Title: Sevoya Con Calabasa (Onion & Zucchini Saute)
Categories: Israel Jewish Turkey Grain Vegetable
Yield: 1 Servings

1	tb	Corn oil
1	lg	(1 c) onion, sliced thin
2		(1 c) ripe tomatoes, chopped
2	lb	(abt 4) zucchini, peeled and cut into 1-in thick slices
1		Green bell pepper, cored, seeded, and sliced
1/4	ts	Salt
1/8	ts	Black pepper
1/4	c	Raw rice, well rinsed
1/2	c	Water

Here is another Greek/Turkish example of a dish where simple seasonings provide a rich flavor, based upon vegetable ingredients and slow cooking.

1. Heat oil in a pan; add onion and saute over moderate heat for 3 minutes. Add tomatoes, zucchini, green pepper, salt, and pepper, cover pan, simmer for 5 minutes. 2. Add rice and water, cover pan, and cook over low heat for 20 minutes. Serve warm with a salad. Serves 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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