Zucchini Ratatouille

• 2 c. yellow or red onions, thinly sliced
• 2 to 4 garlic cloves, minced
• 2 to 3 red and green peppers, cored, halved and sliced
• 1 celery stalk, thinly sliced on bias
• 3 to 4 small to medium zucchini, quartered and sliced into bite size pieces
• 2 to 3 ripe tomatoes, peeled, seeded and roughly chopped
• 1/4 c. dry sherry
• 1 Tbsp. soy sauce (low sodium)
• 1/4 c. olive oil
• 2 tsp. thyme
• 1 tsp. oregano
• 1/2 tsp. fennel or anise seed
• 1/2 Tbsp. lemon peel, thinly julienned
• 1/2 tsp. cornstarch (optional)
• salt and freshly ground pepper to taste

1. Preheat oven to 350u0b0.
2. Butter a 9 x 10-inch baking dish or large casserole with cover.
3. In covered skillet, heat oil over low heat and sweat onions until soft.
4. Stir in garlic and re-cover for 1 minute or until garlic starts to soften.
5. Add peppers, celery and zucchini.
6. Continue to cook over low heat for 10 minutes.

red onions, garlic, red, celery stalk, zucchini, tomatoes, sherry, soy sauce, olive oil, thyme, oregano, fennel, lemon peel, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571662 (may not work)