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This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
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Ingredients
  

  • 6 medium zucchini
  • 1 cup chopped onion
  • 1 large clove garlic, minced
  • 1 tbsp cooking oil
  • 1 12 oz. can Italian style tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp sugar
  • 1/4 tsp oregeno
  • 1 1/2 cup chopped peanuts
  • 1 lbs spaghetti or pasta of choice, cooked
  • Parmesan cheese
  • Additional peanuts to garnish
  • Salt and pepper to taste

Instructions
 

  • Cut zucchini into strips. Mix zucchini with salt and let drain in a colander for 30 to 45 minutes; pat dry with paper towels.
  • Saute onion and garlic in oil until tender. Add zucchini and cook over medium heat, stirring constantly until zucchini is tender crisp. Lift out vegetables and set aside.
  • Pour tomatoes, tomato paste and seasonings into pan; boil over high heat until liquid is reduced to half. Add vegetables and peanuts; heat to boiling.
  • Serve over hot pasta with a generous sprinkling of Parmesan cheese and additional chopped peanuts.