Olive Garden Con Zucchini

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

		---sauce---
1/3	cup	olive oil
1	cup	onion -- chopped
1	pound	fresh mushrooms -- divided
1 1/2	teaspoons	garlic -- minced
3	cups	tomatoes -- crushed
16	ounces	canned tomatoes; diced -- drained
1 1/2	cups	tomato puree
1	cup	black olives
2	teaspoons	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
		---ZUCCHINI---
4	large	zucchini
2	tablespoons	olive oil
1	teaspoon	dried basil
1	teaspoon	dried oregano
1	teaspoon	salt and black pepper
1	pound	rigatoni -- cooked
1	Cup	parmesan -- grated

Preparation:

SAUCE-Cut 1/2 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 20 minutes, stirring frequently. ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tb of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauté‚about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese. Source: The Olive Garden.