Olive Garden Con Zucchini recipe

1/3 c Olive oil
1 c Onion -- chop
1 lb Fresh mushrooms -- divide
1 1/2 ts Garlic -- mince
3 c Tomatoes -- crush
16 oz Can tomatoes -- dice; drain
1 1/2 c Tomato puree
1 c Black olives -- slice; drain
2 ts Capers -- drain
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt
Zucchini
4 lg Aucchini -- slice lengthwise
-- 1/4" thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cook
Parmesan -- grate

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. Saute 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.