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Ingredients
- 2 cups extra virgin olive oil
- 3 oz garlic, minced
- 2 fl oz red onions, small dice
- 2 fl oz white mushrooms, quartered
- 7 lbs zucchini, medium dice
- 2 oz plum tomatoes, seeded, medium dice
- 10 oz black olives, pitted, quartered
- 1 oz basil, chopped
- 1 oz oregano, chopped
- 2 tsp kosher salt, plus additional as needed
- 1 tsp ground black pepper, plus additional as needed
Directions
- In a large rondeau, heat the oil over medium-high heat. Add the garlic and onions and saute, stirring frequently, until the onions are tender and just turning golden, about 12 minutes.
- Add the mushrooms and zucchini and saute until the mushrooms start to release their juices and the zucchini is nearly translucent, about 10 minutes.
- Add the plum tomatoes and olives and simmer gently until all of the ingredients are tender and the dish has a good flavor, about 20 minutes. It may be cooled and stored under refrigeration for up to 2 days before reheating and serving.
- Taste and then season with the basil, oregano, salt, and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3984g | |
| Calories 7043 | |
| Calories from Fat 6446 | 92% |
| Total Fat 724.59g | 906% |
| Saturated Fat 100.89g | 404% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4993mg | 208% |
| Potassium 8996mg | 257% |
| Total Carbs 151.95g | 41% |
| Dietary Fiber 49.0g | 163% |
| Sugars 58.28g | 39% |
| Protein 46.5g | 74% |
