Zucchini Ratatouille - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Butter a 9 x 10-inch baking dish or large casserole with cover.
In covered skillet, heat oil over low heat and sweat onions until soft.
Stir in garlic and re-cover for 1 minute or until garlic starts to soften.
Add peppers, celery and zucchini.
Continue to cook over low heat for 10 minutes.