Recipe for Sephardic Zucchini with Tomatoes and Dill 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 tbl Olive oil
2 med Onions, finely chopped
1/2 lb Vine-ripened tomatoes *
Salt and freshly ground pepper
1/2 tsp Sugar
1/2 tsp Paprika
1/3 cup Chopped parsley
1/3 cup Chopped fresh dill or:
1 tbl Dried dill
Instructions:
Instructions: * Peeled and seeded

Heat oil in a deep skillet or casserole role. Add onions and saute over medium-low heat about 7 minutes, or until just begin- ning to turn golden.

Add tomatoes, salt, pepper, sugar and 1 teaspoon of the paprika, Reserve 1 tablespoon parsley and 1 tablespoon fresh dill, and add rest of the herbs to the tomato sauce. Cook over medium-high heat, stirring often, for 7 minutes, or until thick.

Add zucchini and season with salt and remaining paprika. Cover and cook over low heat, stirring occasionally, for 30 minutes, or until very tender.

If mixture gets too dry, ad a few tablespoons water during cooking.

Serve hot, sprinkled with reserved herbs.

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