From the kitchen of Stephanie Knewasser.  The first
time I had this was on a hot summer day at the pool.  
It was served alongside fried chicken & other picnic
food.  Donna DeLucca shared this recipe with me.
1 large zuccini (1 to 1.5 lb)
1/2 c onion, chopped
1 can sliced potatoes (15 oz)
1 can Hunts sauce (15 oz)

Cut zuccini into thin slices.
Cut in half (semi circles).
Add the rest.
Simmer until zuccini is tender,
30-45 minutes.

Season with salt & pepper.


I like it cold.
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