Olive Garden Copycat Con Zucchini
When you're at Olive Garden, you may be family, but that's true at home too. Try this Olive Garden Copycat Con Zucchini in your own kitchen to save a little money and spend quality time together.
Ingredients
- 1/3 cup olive oil
- 1 cup onion, chopped
- 1 pound mushrooms, divided
- 1 1/2 teaspoon garlic, minced
- 3 cup tomatoes, crushed
- 16 ounce canned tomatoes, diced and drained
- 1 1/2 cup tomato puree
- 1 cup black olives, drained and slices
- 2 teaspoon capers, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 4 large zucchini, sliced lengthwise 1/4-inch thick
- 2 tablespoon olive oil
- Dried basil
- Dried oregano
- Salt and black pepper, to taste
- 1 pound rigatoni, cooked
- Parmesan cheese, grated
Instructions
- Cut half of the mushrooms into quarters and reserve. Finely mince remaining portion.
- Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently.
- Add garlic and mushroom quarters and cook 5 minutes, stirring constantly.
- Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer. Remove to heated platter and cover to keep warm while sauteing remaining zucchini.
- Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.